Sam Wood's Baked salmon with broccoli pesto
TM6 TM5 TM31

Sam Wood's Baked salmon with broccoli pesto

4.8 (6 ratings)

Ingredients

Yoghurt tartare sauce

  • 200 g Greek-style natural yoghurt
  • 1 garlic clove
  • 30 g baby pickled capers, rinsed and drained

Salmon and broccoli pesto

  • 500 g water
  • 200 g broccoli florets
  • 30 g Parmesan cheese, cut into pieces (3 cm)
  • 2 garlic cloves
  • 1 spring onion/shallot, trimmed and cut into pieces
  • 30 g olive oil, plus extra to drizzle
  • 20 g freshly squeezed lemon juice (approx. ½ lemon)
  • 4 fresh skinless, boneless salmon fillets
  • 2 bunches asparagus, trimmed, cut into halves widthways if spears are thick
  • sea salt, to season
  • ground black pepper, to season
  • 60 g rocket
  • 180 - 200 g cherry tomatoes, cut into halves or quarters
  • lemon wedges, to serve

Nutrition
per 1 portion
Calories
2349 kJ / 559.3 kcal
Protein
41.1 g
Carbohydrates
5.8 g
Fat
40.4 g
Saturated fat
11 g
Fiber
5.3 g
Sodium
449.3 mg

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