Ingredients
50g basil leaves
150g pine nuts, toasted as below
1 lemon
50g grated parmesan
100ml olive oil
balsamic glaze
salt and pepper
50g breadcrumbs
4 salmon fillets
Method
- Pre-heat the oven to 190°C (gas mark 5)
- In a food processor, blend the basil leaves, toasted pine nuts, the zest of the lemon, parmesan, a generous slug of olive oil and a drizzle of balsamic glaze until it becomes a nice thick chunky paste. Add more oil if necessary.
- Place the salmon in an oven dish and spread the pesto over the top of each fillet and sprinkle a generous covering of breadcrumbs over the tops. Season with a pinch of salt and pepper and bake in the oven for 15 minutes until the salmon is cooked and the breadcrumbs are golden.
- Serve with new potatoes, seasonal vegetables, and a glass of chilled white wine in the garden.