Name: Pesto crusted salmon with grapefruit salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 2 cup fresh breadcrumbs (see recipe tip); 1/2 cup basil pesto; 4 x 150g skinless salmon fillets; 1 baby cos lettuce, leaves separated; 2 red grapefruit, 1 segmented, 1 juiced; 100 gram snow peas, shredded; 1 tablespoon extra virgin olive oil; 2 teaspoon Dijon mustard; 2 teaspoon white wine vinegar

Pesto crusted salmon with grapefruit salad

This wonderfully light and fresh pesto crusted salmon recipe is fantastic served with zesty grapefruit salad and enjoyed for a long, lazy al fresco lunch

Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

2 cup fresh breadcrumbs (see recipe tip)

1/2 cup basil pesto

4 x 150g skinless salmon fillets

1 baby cos lettuce, leaves separated

2 red grapefruit, 1 segmented, 1 juiced

100 gram snow peas, shredded

1 tablespoon extra virgin olive oil

2 teaspoon Dijon mustard

2 teaspoon white wine vinegar

Method

1.Preheat oven to 180°C. Line an oven tray with baking paper.

2.In a medium bowl, mix breadcrumbs and pesto until well combined. Press mixture on top of each salmon fillet.

3.Arrange on tray. Bake for 8-10 minutes until pesto top is crispy and fish medium rare (or cooked to taste).

4.In a salad bowl, combine cos lettuce, grapefruit segments and snow peas. In a jug, whisk grapefruit juice, olive oil, mustard and vinegar together. Season to taste. Toss through salad. Serve with salmon.