Pesto salmon potato bake
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Time to make:
45 mins (Hands-on time: 15 mins, Cooking time: 30 mins)
$5.25 per serve
(at time of publication)
Full ingredients list:
600g potatoes, mashed with trim milk
3 cups spinach, chopped
1 red onion, sliced
3 tomatoes, sliced
6 sprigs fresh thyme
4 x 100g salmon fillets
4 teaspoons pesto
2 tablespoons pine nuts
2 tablespoons wholemeal breadcrumbs
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 180°C. Lightly grease a large ovenproof dish. Stir half the spinach into the mash. Spoon into the base of prepared dish.
Step 2Top mash with remaining spinach and onion and tomato slices. Scatter over thyme. Season with pepper.
Step 3Top with salmon fillets spread with pesto. Sprinkle with pine nuts and breadcrumbs. Spray with oil and bake for 25-30 minutes or until fish is cooked.
Make it gluten free: Use gluten-free breadcrumbs.
This recipe is best made in a large, shallow ovenproof dish to ensure even cooking.
It can be prepared in advance, chilled and cooked later. Allow the dish to reach room temperature before baking.
About this recipe
First published: May 2014