in Italy

Salmon fillet with pesto, baked

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Ingredients for 2 servings:

  • 2 ports. Salmon fillet(s), frozen, approx. 125 g
  • 400 g leaf spinach, frozen
  • 100 g cocktail tomatoes
  • 1 garlic clove(s)
  • ½ jar pesto, red, store-bought or homemade
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

simple salmon dish

Thaw the spinach, squeeze dry, and season with salt, pepper, and nutmeg. Halve the cherry tomatoes, peel the garlic, and press it in with the side of a knife. Place the spinach in a shallow baking dish, place the frozen salmon fillets on top, and arrange the tomato halves and garlic around them. Spread the top of the fish with pesto, then scatter more pesto between the tomatoes. Bake in a preheated oven (200°C top/bottom heat; 180°C fan-assisted) for 25-30 minutes. Serve with pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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