Salmon Fillets with an Almond Pesto Crust



Preparation time:

10 minutes

Cooking time:

25 minutes


  • 1 tbsp flaked almonds
  • 10g Parmesan cheese
  • small bunch fresh basil
  • 1 tbsp olive oil, plus extra for drizzling
  • sea salt flakes and freshly ground black pepper
  • 1x 240g pack skinless salmon fillets
  • 1 tbsp fresh white breadcrumbs
  • For the salad:
  • 2 tbsp olive oil
  • 1 tbsp fresh lime juice
  • 2 handfuls of pea shoots
  • 12 cucumber slices
  • flat leaf parsley, coriander and basil leaves, to garnish
  • freshly ground black pepper



  1. 1 Preheat the oven 190°C/170°C fan/Gas Mark 5. Place the almonds on a baking tray lined with baking parchment and place in the oven 2-3 minutes, or until golden. Allow to cool. Place the almonds on a chopping board and chop finely with the Parmesan and basil. Place in a small mixing bowl, add the olive oil and seasoning. Stir to combine.

  2. Place the salmon fillets on a baking tray lined with baking parchment. Divide the pesto equally between the salmon fillets and top with the breadcrumbs. Drizzle with olive oil and place in the oven for 20 minutes.

  3. To make the dressing, mix the olive oil and lime juice together. Spoon the dressing over the pea shoots.

  4. Remove the salmon fillets from the oven and place on a serving plate. Arrange the pea shoots and cucumber slices next to the salmon fillets on the serving plate. Sprinkle over the herbs and season with black pepper. Serve straight away.

Perfect With

Rousemount Meal Matchers Sauvignon Blanc Rousemount