Roast salmon and fennel with broad bean pesto

Cooking Fish Roast salmon and fennel with broad bean pesto

Fresh mint leaves in the pesto cut through the richness of salmon in this easy-made, gluten-free dinner recipe idea.

Lables: Egg free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200C/180C fan forced. Place fennel and tomatoes in a rectangular baking dish. Top with salmon. Drizzle with wine, 1 tbs oil and 1 tbs lemon juice. Season. Roast for 15 minutes for medium or until salmon is cooked to your liking.
  2. Meanwhile, place the broad beans, spinach, mint, parmesan, garlic and lemon rind in a food processor and process until finely chopped. Add remaining oil and lemon juice, in a slow steady stream, processing until smooth and well combined. Season.
  3. Spoon a third of the broad bean pesto over salmon. Sprinkle with extra mint leaves and serve with the remaining pesto on the side.

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2 baby fennel, cut into 3mm-thick slices
150g sweet grape tomatoes
4 skinless salmon fillets
60ml white wine
60ml extra virgin olive oil
1 lemon, rind finely grated, juiced
300g frozen broad beans, thawed, peeled
50g baby spinach leaves
1/3 cup fresh mint leaves
20g parmesan, finely grated
1 garlic clove, chopped
Small fresh mint leaves, extra, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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