Salmon Baked with Dill Pesto
⏳ Time
35 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Salmon baked with dill pesto
Ingredients
- Smoked haddock fillet - 17.6 oz
- Dill - 1 bunch
- Pumpkin seed oil - 2 tablespoons
- Olive Oil - 4 tablespoons
- Grated Pecorino Pepato Cheese - 0.9 oz
- Young Spinach "Belaya Dacha" - ½ cup
- Shelled pumpkin seeds - 4 tablespoons
- Garlic - 2 cloves
Step by Step guide
Step 1
Remove the skin from the salmon. If the salmon is frozen, thaw it on the top shelf of the refrigerator.
Step 2
Make the pesto. Rinse the dill and remove the tough lower stems. Tear it into large pieces.
Step 3
If using mature spinach, tear the leaves into large pieces to make half a cup.
Step 4
Crush the garlic with the side of a knife and chop it coarsely.
Step 5
Grate the cheese on a fine grater.
Step 6
Preheat the oven to 320°F.
Step 7
Combine all ingredients in a blender and blend until smooth; if the mixture is not liquid enough, adjust by adding olive oil.
Step 8
Line a baking tray with parchment paper and place the skinless salmon fillet on it, previously seasoning with salt and pepper. Spread a thin layer of pesto on the fish, about 2–3 mm thick. Place the tray in the oven for 20 minutes.
Step 9
Since the pesto will likely spread, carefully remove the fish from the sauce using kitchen tongs and place it on a plate.
Step 10
If you have a whole piece, cut the fish into 4 portions and serve with a vegetable salad, tartar sauce, or any other side dish of your choice.
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