I’m a little bit excited about this recipe. Salmon is easily my fish of choice – I just can’t get enough of it. It definitely is a wonder food which is why we should be promoting sustainable aquaculture to ensure that we still have access to this amazing fish! Add pesto into the same sentence as salmon and you’ve got me grinning like a Cheshire Cat. Bonus too – this has sod all ingredients (I know my recipes can get a tad lengthy – so enjoy this!). This definitely falls in the ‘easy mid week’ dinner category – despite looking like it’s something you’d cook for a flash dinner party (that’s my kind of dinner!). Ingredients (serves two) X2 salmon fillets (bones removed) 2 tablespoons basil pesto (I used homemade stuff, using this recipe – sub the coriander for basil!) 2 tablespoons Greek yogurt 2 tablespoons of mayonnaise 1 heaped teaspoon of capers (optional) Freshly ground black pepper
- Preheat oven to 200 degrees celcius (180 degrees if you are using a fan oven).
- De-bone the salmon (I keep some blunt and old Manicare tweezers in my kitchen drawer especially for occasions like this).
- Line a small roasting dish with non-stick paper and arrange salmon fillets on top (skin side down).
- In a small bowl mix together the pesto, yogurt and mayonnaise and then press half the mixture evenly across the salmon fillets. Top the fillets with the capers.
- Bake the salmon fillets for 10-12 minutes until the fish is cooked through (it might take up to 15 mins if you have thick fillets). The salmon should just start to turn opaque, with a trace of bright orange in the middle. Note: If you want the topping slightly browned then turn the grill on at the end and brown it up (I didn’t bother).
- Serve hot with your favourite green salad/veges (I did new potatoes and a leafy rocket-based salad).
I just realised this recipe is simple enough for me to ask my husband to make it for dinner one night (that came out really wrong, but you know what I mean… Right?!)