Pesto salmon potato bake
Time to make: 45 mins
( Hands-on time: 15 mins )
Total cost: $ 21.00 / $ 5.25 per serve
(at time of publication)
600g potatoes, mashed with trim milk
3 cups spinach, chopped
1 red onion, sliced
3 tomatoes, sliced
6 sprigs fresh thyme
4 x 100g salmon fillets
4 teaspoons pesto
2 tablespoons pine nuts
2 tablespoons wholemeal breadcrumbs
Total fat 32g
Saturated fat 8g
Dietary fibre 5g
1 Preheat oven to 180°C. Lightly grease a large ovenproof dish. Stir half the spinach into the mash. Spoon into the base of prepared dish.
2 Top mash with remaining spinach and onion and tomato slices. Scatter over thyme. Season with pepper.
3 Top with salmon fillets spread with pesto. Sprinkle with pine nuts and breadcrumbs. Spray with oil and bake for 25-30 minutes or until fish is cooked.
Make it gluten free: Use gluten-free breadcrumbs.
- This recipe is best made in a large, shallow ovenproof dish to ensure even cooking.
- It can be prepared in advance, chilled and cooked later. Allow the dish to reach room temperature before baking.
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