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.

Recipe «Roast salmon and fennel with broad bean pesto» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.