Slow Roasted Pesto Salmon
Need help with a healthy dinner idea for tonight? You'll be absolutely salivating over this delicious slow-roasted pesto salmon recipe.
Recipe Tip If the pesto is a too thick, thin it down with a little olive oil before drizzling over the salmon.
Ingredients
- 1 cup fresh basil leaves
- 2 tablespoons roasted pine nuts
- 1.5 kilograms piece salmon fillet, deboned, skin on
- 2 red capsicums, chopped coarsely
- 1 red onion, chopped coarsely
- 2 cloves garlic, chopped
- 2 tablespoons fresh lemon juice
- 1/2 cup olive oil
- 1 cup fresh basil leaves
- 2 tablespoons roasted pine nuts
- 1.5 kilograms piece salmon fillet, deboned, skin on
- 2 red capsicums, chopped coarsely
- 1 red onion, chopped coarsely
- 2 cloves garlic, chopped
- 2 tablespoons fresh lemon juice
- 1/2 cup olive oil
- Step 1 of 6Preheat oven to 160°C (140°C fan-forced).
- Step 2 of 6Using a food processor, blitz basil, garlic, nuts and juice until combined. Slowly add 1/4 cup of oil until pesto thickens slightly.
- Step 3 of 6Place fish, skin side down, on piece of oiled foil large enough to completely enclose fish. Coat fish with half of the pesto.
- Step 4 of 6Gather corners of foil together above the fish and twist to enclose securely. Place parcel on oven tray and roast about 45 minutes or until cooked as desired.
- Step 5 of 6Meanwhile, heat the extra oil in large frying pan, cook capsicum and onion, stirring, until onion softens.
- Step 6 of 6Serve salmon topped with onion mixture, drizzled with remaining pesto.
Method
- Step 1 of 6Preheat oven to 160°C (140°C fan-forced).
- Step 2 of 6Using a food processor, blitz basil, garlic, nuts and juice until combined. Slowly add 1/4 cup of oil until pesto thickens slightly.
- Step 3 of 6Place fish, skin side down, on piece of oiled foil large enough to completely enclose fish. Coat fish with half of the pesto.
- Step 4 of 6Gather corners of foil together above the fish and twist to enclose securely. Place parcel on oven tray and roast about 45 minutes or until cooked as desired.
- Step 5 of 6Meanwhile, heat the extra oil in large frying pan, cook capsicum and onion, stirring, until onion softens.
- Step 6 of 6Serve salmon topped with onion mixture, drizzled with remaining pesto.
Nutrition per serving
2049 Kilojoules
Protein40 grams
Fat35 grams
Carbs4 grams
Sugars4 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Preheat oven to 160°C (140°C fan-forced).
- Step 2 of 6Using a food processor, blitz basil, garlic, nuts and juice until combined. Slowly add 1/4 cup of oil until pesto thickens slightly.
- Step 3 of 6Place fish, skin side down, on piece of oiled foil large enough to completely enclose fish. Coat fish with half of the pesto.
- Step 4 of 6Gather corners of foil together above the fish and twist to enclose securely. Place parcel on oven tray and roast about 45 minutes or until cooked as desired.
- Step 5 of 6Meanwhile, heat the extra oil in large frying pan, cook capsicum and onion, stirring, until onion softens.
- Step 6 of 6Serve salmon topped with onion mixture, drizzled with remaining pesto.