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Baked salmon with kale pesto recipe

18 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