<p>Baked Parmesan and Pesto Salmon</p>
Baked Parmesan and Pesto Salmon
This elegant supper is nutritious, flavoursome and easy to make ahead — ideal for entertaining.
3 tbsp basil pesto
2 tbsp Parmesan, finely grated
1 thin slice low-carb bread (see above), toasted and crumbed
2 large sustainable salmon fillets, skinned
3/4 cup / 150g cauliflower rice, cooked
10-12 broccoli florets, cooked
2 tbsp extra virgin olive oil
Salt and freshly-ground pepper to taste
Lemon wedges, to serve (optional)
Preheat the oven to 200C/180C fan/gas 6.
Mix together the basil pesto, breadcrumbs and Parmesan cheese in a small bowl. Mixture should be sticky; add a little more pesto if it’s too dry.
Drizzle a little olive oil onto a light baking tray and arrange the salmon on top.
Spread the pesto mixture evenly across the salmon, pressing down firmly so it fully covers the top side of the fish.
Bake for approximately 15 minutes until flaky but cooked through — if the topping isn’t browned, pop the tray under a hot grill for an extra 2-3 minutes.
Remove from the oven and serve with cauliflower rice, broccoli and some lemon wedges for garnish and flavour.
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