Updated: Roasted Salmon with Pesto & Parmesan Topping

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This is an incredibly easy and tasty way of making salmon! I adapted and updated this recipe from my all time favourite British cook Delia Smith in order to make it completely LCHF friendly and I was very impressed with the outcome.

In Delia’s original recipe she uses individual salmon fillets, however I bought an entire side and decided to keep it whole. She also uses breadcrumbs (click here if you would like to see the original recipe), however I used finely chopped walnuts instead, and you know what? I think I prefer this version.  The nuts gave the dish a lovely nutty taste as well as a crunchy texture.

I also made my own pesto for the first time the other day, which I think took this dish from being good to outstanding :) The difference in texture and taste of home made pesto is amazing, and I highly encourage you to give it a go if you have not already done so!

You will also notice that I have not put any measurements down, that is because it is a type of dish that you really assemble rather than make, and I think you can decide how much pesto, nuts and cheese that you think is appropriate for you.

What you need:

  • Salmon fillet
  • Juice ½ lemon
  • Fresh pesto sauce (I made my own, and it was fantastic!)
  • FInely chopped nuts
  • Grated parmesan cheese.

What you do:

Pre heat oven to 230°C (450°F)

Place the fish on the prepared baking tray and give it a good squeeze of lemon juice and a seasoning of salt and pepper.

Spread the pesto generously over the salmon. Place a generous amount of the nuts on top of the pesto, so that it is completely covered, and then sprinkle the cheese over.

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Generous spread of home-made pesto.
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Topped with finely chopped nuts and grated parmesan cheese.

Now place the baking tray on the middle shelf of the oven and cook for 15-20 minutes*, by which time the top should be golden brown and crispy and the salmon just cooked and moist. If you would like a bit of extra colour and crunch, I turned on my broiler for a few minutes giving the salmon a lovely crust!

* If you use individual salmon fillets it should take about 10 minutes to cook.

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Freshly out of the oven!

It is incredibly simple and quick – perfect for a mid-week meal! We had this with a side of cucumber salad that C made.

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5 thoughts on “Updated: Roasted Salmon with Pesto & Parmesan Topping

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