Pesto salmon with garlic fennel

Name: Pesto salmon with garlic fennel
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 fennel bulb; 1 red pepper, sliced; 1 clove garlic, crushed; 200g cherry tomatoes; 1 tbsp olive oil; ½ x 25g pack basil, shredded; 280g pack Waitrose Boneless Scottish Salmon Fillets, skinned; 1 tbsp Waitrose 1; Pesto Genovese

3 steps

Prep:10minCook:20min

Updated at: Thu, 17 Aug 2023 03:14:48 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories448.2 kcal (22%)

Total Fat29.6 g (42%)

Carbs16.5 g (6%)

Sugars9.4 g (10%)

Protein32 g (64%)

Sodium285.6 mg (14%)

Fiber6 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

200gcherry tomatoes

1 Tbspolive oil

0.5 x 25gbasil

shredded

280gBoneless Salmon Fillets

Scottish, skinned

Pesto Genovese

Instructions

Step 1

1. Preheat the oven to 200°C, gas mark 6. Halve the fennel bulb, remove the core and slice. Place in a roasting tin with the pepper, garlic and tomatoes. Add the oil and half the basil, and toss to coat evenly. Season, then roast for 20 minutes.

Step 2

2. Meanwhile, cut each salmon fillet in half to give 4 long strips of salmon. Toss with the pesto and thread onto 4 skewers. Place on a grill pan under a preheated grill for 3-4 minutes each side until cooked through.

Step 3

3. Sprinkle the roasted fennel, pepper and tomatoes with the remaining basil, and serve with the salmon.