Baked Pesto Crumbed Salmon with Roasted Capsicum & Zesty Yoghurt
This flavour packed dish combines tender salmon with a crunchy, aromatic pesto breadcrumb topping. Roasted capsicum adds a rich smoky flavour, while the zesty yoghurt provides a refreshing contrast.
Ingredients
Roasted Capsicum
- 1 1/2 capsicum cut into wedges
- 1/2 tsp olive oil ^
- 1 tbsp balsamic vinegar
Salmon
- 2 tbsp wholemeal breadcrumbs
- 2 tbsp basil pesto
- 300 g salmon fillet cut into 2 pieces
Lemon Yoghurt
- 1/2 lemon zested and juiced
- 50 g yoghurt
To Serve
- 1 spring onion thinly sliced
- 50 g mesclun
Pantry Staple ^
Instructions
- Preheat oven to 220°C (or 200°C fan bake).
- Cut capsicum into wedges and toss on a lined oven tray with olive oil. Season with salt, pepper, balsamic vinegar and oil and cook on upper oven rack for 15-20 minutes, until tender.
- In a bowl, mix together breadcrumbs and basil pesto. Place salmon fillets on a second lined oven tray flesh side up. Season with salt and top with pesto breadcrumb. Cook salmon on lower oven rack below veggies for 6-8 minutes or until cooked to your liking.
- Zest and juice lemon into a small bowl, add yoghurt and mix to combine. Thinly slice spring onion.
- Divide a bed of mesclun between plates and top with roasted veggies. Drizzle over lemon yoghurt and top with salmon. Garnish with spring onion
