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Roasted Salmon with Pesto-tossed Veggies 

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Ingredients

1/2 Cauliflower Broken Into Florets
1 Brocolli Head Broken Into Florets
1 Red Onion Thickly Sliced
2 Carrots Thinly Sliced
Drizzle of Olive Oil
2 Tbsp Pesto Plus extra for garnish
Salt
Freshly Ground Pepper
4 Fillets Salmom
1 tsp Butter
Cashew Nut Pesto
4 Cups Freshly Picked Basil Leaves
1 Cup Unsalted Cashew Nuts
1 Clove Garlic Chopped
150ml Olive Oil
Finely Grated Zest Of 1 Large Lemon
1 Cup Parmasean Finely Grated
Salt
Freshly Ground Pepper
Juice 1 Large Lemon

Roasted Salmon with Pesto-tossed Veggies 

  • Medium

Ingredients

  • Cashew Nut Pesto

Directions

Steps

1
Done

Preheat oven to 200C

2
Done

Place the cauliflower, broccoli, onion and carrot in an ovenproof dish. Drizzle some of the olive oil over the veggies and season with salt and pepper.

3
Done

Give the dish a good toss and pop in the oven for 10 minutes (give it a good shake every now and then).

4
Done

Remove from the oven, stir through the pesto, the nplace the salmon fillets on top. Divide the butter into four pieces, placing a small knob on top of each fillet. Place back in the oven for a further 10 minutes or until the salmon is firm to touch.

5
Done

Tip: Mix it up with your veggies, beetroot is a fabulous combo with salmon, as well as kumara or your bog-standard potato. If you’re not a big fan of pesto, toss through some horseradish cream – it packs a fabulous punch.

6
Done

Pesto

Place basil, nuts, garlic and a little oil in a food processor

7
Done

Pulse until you have a course grain. Gently mix through the remaining olive oil, then add the lemon zest.

8
Done

Spoon through the parmesan, taste and season with salt and pepper. Add the lemon juice last.

9
Done

Pop in a jar or a container with a lid, pour a little olive oil over the pesto to keep it fresh, then chill. 

The Cafe

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