Pesto salmon & bean gratins served in a casserole dish

Pesto salmon & bean gratins

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(7 ratings)

Prep: 15 mins Cook: 20 mins

Easy

Serves 6

Keep everyone in the family happy with our freezer-friendly seafood bake. You can freeze individual portions – just remember to label them with the cooking instructions

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal793
  • fat44g
  • saturates12g
  • carbs41g
  • sugars6g
  • fibre9g
  • protein53g
  • salt1.6g
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Ingredients

  • 100g baby spinach
    Spinach

    Spinach

    spin-atch

    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
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 lemon, zested and juiced
    Lemon

    Lemon

    le-mon

    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

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • 150g breadcrumbs
  • 40g parmesan, grated
    Parmesan

    Parmesan

    parm-ee-zan

    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
    Salmon

    Salmon

    sam-on

    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • crusty bread, to serve (optional)

Method

  1. 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.

  2. 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).

  3. 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.

  4. 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. 

  5. Serve the gratins with some crusty bread for mopping up the juices, if you like.

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Comments, questions and tips

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Woo23
2nd May, 2020
5.05
Fresh light and easy! Although I didn’t have the correct ingredients (did half spinach half leeks and mixed beans with chicken peas) it still worked really well and extremely quick and easy. I just did it all in one pot too so less mess! Might add a splash of white wine next time too!
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