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Salmon with pesto topping and herby mushed peas

Salmon with pesto topping and herby mushed peas


A red pesto crumb topping and herby peas upgrade this baked salmon recipe

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    2417kj 577kcal
  • Fat
    High 39%
  • Saturates
    High 35%
  • Sugar
    Low 39%
  • Salt
    Low 39%

% of adult’s reference intake | Carbohydrates per serving : 44g


  • A few drops sunflower oil, for greasing
  • 220g pack Co-op Scottish salmon fillet
  • 2 tbsp sundried tomato pesto
  • 10g breadcrumbs
  • 10g Co-op Italian Parmesan, grated
  • 400g new potatoes
  • 200g frozen peas
  • 75g Co-op light soft cheese
  • 1/2 tsp dried oregano


  1. Preheat the oven to 190°C/fan 170°C/Gas 5
  2. Line a baking tray with foil and grease it with sunflower oil
  3. Put the salmon steaks, skin side down, on the foil, leaving a gap between them
  4. Spread the top of each steak with pesto
  5. Mix the breadcrumbs and Parmesan together and sprinkle on top of the pesto
  6. Cook in the oven for 15 minutes or until the fish is cooked
  7. Meanwhile, boil the potatoes for 15 minutes
  8. At the same time, boil the peas for 4 minutes, drain and return to the pan
  9. Add the soft cheese, oregano and some black pepper
  10. Pulse with a stick blender to make a rough puree
  11. Heat through until piping hot and serve with the fish and potatoes

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