Salmon with pesto topping and herby mushed peas
https://www.coop.co.uk/recipes/salmon-with-pesto-topping-and-herby-mushed-peas
A red pesto crumb topping and herby peas upgrade this baked salmon recipe
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Feeds
2
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 44g
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Ingredients
- 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
Method
- Preheat the oven to 190°C/fan 170°C/Gas 5
- Line a baking tray with foil and grease it with sunflower oil
- Put the salmon steaks, skin side down, on the foil, leaving a gap between them
- Spread the top of each steak with pesto
- Mix the breadcrumbs and Parmesan together and sprinkle on top of the pesto
- Cook in the oven for 15 minutes or until the fish is cooked
- Meanwhile, boil the potatoes for 15 minutes
- At the same time, boil the peas for 4 minutes, drain and return to the pan
- Add the soft cheese, oregano and some black pepper
- Pulse with a stick blender to make a rough puree
- Heat through until piping hot and serve with the fish and potatoes
