Salmon with a Crusted Pecorino & Pesto Topping

A perfect midweek meal from Delia with minimal effort but an abundance of flavours. 

Serves 3:
✔️3 salmon fillets
✔️1.5 tbsp finely grated pecorino (or Parmesan)
✔️3 tbsp fresh pesto (I made mine – recipe below – but store bought is fine)
✔️squeeze of lemon juice 
✔️3 tbsp fresh breadcrumbs 
✔️salt & freshly ground black pepper

✔️1 tbsp pine nuts (toasted in a dry frying pan until golden)
✔️25g basil leaves
✔️3 tbsp grated Parmesan
✔️1 garlic clove, grated 
✔️100ml olive oil
✔️1/4 tsp sea salt

Preheat the oven to 230°/210° fan. 

Mix everything together for the pesto in a blender until chopped and combined, making sure not to over blend and form a purée. This should be a little more than required for the salmon, so keep it to serve once everything is ready. 

Place the salmon on a baking tray that has been lightly oiled, squeeze over some lemon juice and season with salt and pepper.

Next, 3 tbsp of the pesto with a third of the breadcrumbs and spread over the salmon. Then mix half the cheese with the remaining breadcrumbs and scatter on top of the pesto, finishing off with the remaining cheese. 

Place the baking tray in the oven and cook for 10 minutes until golden on top and the juicy in the middle. 

We had ours with new potatoes, sautéed garlic spinach and roasted tomatoes and asparagus. Delicious!

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