INGREDIENTS
- 4 120g fillets of salmon with bones removed skin on
- 1 bunch basil
- ¼ cup pinenuts
- 2 tbsp oil
- 1 lemon squeezed
- Salt and pepper to season
- Alfoil
- Oil spray
INSTRUCTIONS
- In a pan, dry fry the pine nuts until slightly brown (will only take a few moments).
- Once browned, place them in a blender with the basil, oil and squeezed lemon juice. Season with salt and pepper and blitz it until it comes together.
- In a baking dish light spray the base.
- Place your fillets on the tray, skin down.
- Hold the top of the fillet and make a slight incision in the middle of the fillet, about 5 cm down the length of the fillet (this step is optional).
- With the pesto from the blender either ‘stuff’ the salmon with it or place it on top.
- Evenly spread the pesto amongst the fish fillets.
- Cover the baking dish with alfoil and put it in a preheated 200 degree oven for 15 to 20 minutes, depending on the thickness of the fish.
- Serve with some wilted broccolini and spinach with some chat potatoes.
