- 100g baby spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 3 x 400g cans cannellini beans, drained
- 300g cherry tomatoes, halved
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 lemon, zested and juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 6 tbsp soft cheese
- 4 tbsp pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- 150g breadcrumbs
- 40g parmesan, grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 3 tbsp pine nuts
- 6 salmon fillets, skin removed
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
- crusty bread, to serve (optional)
Divide the spinach between six individual baking dishes (make sure the dishes are safe to use from the freezer to the oven). Spoon over the beans and tomatoes and drizzle with the oil. Scatter over a little of the lemon zest and squeeze over some juice, then season well. Toss everything together with your hands, like you would a salad.
Mix the soft cheese and pesto together in one bowl, and the breadcrumbs, parmesan and pine nuts in another. Season the salmon fillets and lay one in each dish, then spread the soft cheese mix over the fillets. Scatter with the cheesy breadcrumbs, pressing onto the salmon (it’s okay if it also gets on the veg and beans a little).
If you want to cook straightaway, heat the oven to 200C/180C fan/gas 6 and bake for 20-25 mins, or until the salmon is cooked through and the crumbs are golden.
Alternatively, cover the dishes well and freeze for up to two months – it’s a good idea to write the name of the dish and the cooking instructions on the lid. To cook from frozen, uncover and bake for 30-35 mins at 200C/180C fan/gas 6.
Serve the gratins with some crusty bread for mopping up the juices, if you like.