Salmon with lemon pesto crust

Recipe uploaded by

olive magazine

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Recipe by olive magazine

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1. Heat the oven to 220C/fan 200C/gas 7. Press the breadcrumb mix all over the top of the salmon fillets. Bake for 10-12 minutes until the crust is turning golden and the salmon is just cooked. Serve with the tenderstem broccoli and lemon wedges.

Know-how

Pesto is available fresh in tubs or with a longer shelf life in jars.

Per serving

309 kcalories, protein 29.5g, carbohydrate 8g, fat 17.9 g, saturated fat 4.3g, fibre 0.3g, salt 0.52 g

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Ingredients

• 2 skinless salmon fillets
• a handful of white breadcrumbs , mixed with a little lemon zest and 2 tbsp of pesto
• lemon wedges, to serve
• 200g tenderstem broccoli , steamed for 4 minutes and dressed with a little olive oil and lemon juice to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 mins

Ingredients

• 2 skinless salmon fillets
• a handful of white breadcrumbs , mixed with a little lemon zest and 2 tbsp of pesto
• lemon wedges, to serve
• 200g tenderstem broccoli , steamed for 4 minutes and dressed with a little olive oil and lemon juice to serve

Per serving

309 kcalories, protein 29.5g, carbohydrate 8g, fat 17.9 g, saturated fat 4.3g, fibre 0.3g, salt 0.52 g

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