Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Baked salmon with kale pesto recipe

19 ratings

Spicy kale pesto gives this easy salmon traybake recipe a real lift, perfect for a midweek dinner. Blitzed with basil, chilli and garlic, the kale makes for a punchy pesto that stands up to the strong flavour of the salmon. Served simply with tender roast potatoes, this is a gluten-free dinner that's sure to please. See method

Serves 4
15 mins to prepare and 40 mins to cook
595 calories / serving
Gluten-free

Ingredients

800g Maris Piper potatoes, cubed
3 ½ tbsp olive oil
206g pack curly kale
½ x 30g pack basil, leaves picked
1 red chilli, seeded
1 garlic clove
30g toasted flaked almonds
40g Parmesan, grated
1 lemon, juiced
4 boneless salmon fillets

Did you know?

Kale
Carefully grown for ruffled leaves and a distinct flavour

If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

Energy
2485kj
595kcal 30%
Fat
34g 49%
Saturates
7g 33%
Sugars
3g 3%
Salt
0.6g 11%

of the reference intake
Carbohydrate 36.4g Protein 37.4g Fibre 3.3g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes on a large baking tray, toss with 1 tbsp of the oil, then season. Bake for 25 mins.
Meanwhile, blitz 50g kale, the basil, chilli, garlic, almonds, 30g Parmesan, the lemon juice and 2 tbsp oil in a food processor until smooth. Season.
Remove the potatoes from the oven and nestle the salmon among them, skin side down. Spoon the pesto over the fillets and bake for a further 15 mins.
Meanwhile, put the remaining kale on a baking tray and toss with the remaining oil and Parmesan. Bake for the last 5 mins of the salmon’s cooking time until crisp. Serve with the fish and crispy potatoes.

Tip: Taste the chilli before adding it to your pesto. If you have a really hot one, you might only need to use half.

See more Fish & Seafood recipes