Pesto-baked salmon with nutty salad

Here comes 4 servings of a really good and easy summer dish

  • 4 pieces of salmon
  • one serving of pesto
  • 300-400g Maché or other tasty salad
  • 1 dl crushed walnuts
  • 4 figs
  • 4 tbsp (smoked) olive oil
  • 2 avocados
  • Salt/Pepper
  • some plain olive oil

Put your salmon pieces in an ovenproof form. Cut a notch into your salmon pieces and add a little pesto in them. drizzle olive oil on top and season with salt and pepper.

Preheat the oven to 250 degrees celcius and place the ovenproof form high in the oven for about 10 minutes (Use a meat thermometer – you want the salmon to have an innertemperature of 48 degrees celcius)

Roast the crushed walnuts on a hot and dry frying pan

Place the salad on the plates and sprinkle the roasted walnuts.

Rinse and divide each fig into quarters and place 4 pieces out on each salad plate.

Divide and distribute 1/2 avocado on each plate.

Add an extra click of pesto and drizzle the (smoked) olive oil over the plate.

When the salmon is ready, place one piece up on each plate.


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