I really wish I liked seafood more. When I was little I practically had a seafood phobia and completely avoided it, which is odd because my mother eats nothing but seafood. But now, I feel like I’m really missing out on something and hate the idea of “fearing” a food! so I have been trying to introduce it more into my diet… Salmon has been a hit with me so far, I first started cooking it in strong spicy sauces to mask the flavour, now I’m used to it and actually love the taste! I was also very “brave” recently and tried fish and clams at a restaurant, cooked in chorizo and cider. It was delicious (I must try making it myself sometime) and I was able to watch the chef create it in a cooking demonstration beforehand which I think went a long way to increasing my appetite for the food. So, if you hate seafood but want to like it, my suggestion would be to watch seafood cookery shows or live demonstrations and then try it at home for yourself. Strong additional flavours also help introduce the taste gradually. Then again, if you hate seafood, why would you be reading this salmon recipe post!?
Anyway, this pesto crusted salmon recipe is one of my new favourite dinners. It’s light enough for a Summer’s meal but filling and satisfying enough to enjoy anytime of the year. On top of the pesto I like to sprinkle a small amount of grated mozzarella but you can leave this out if you wish. It’s topped with chopped walnuts which give a great crunchy texture and also makes this gluten-free as well as extra high in omega 3!
If you’re worried about the effect of cooking walnuts on their omega 3 levels, the changes it makes are really insignificant and by soaking the walnuts beforehand you can reduce phytic acid and increase their nutritional value. I soak mine in a bowl of water, just enough to cover the nuts, the night before I plan on using them.Print
Pesto & Walnut Crusted Salmon
A delicious, healthy meal, high in omega 3 goodness!
- 2 salmon fillets, responsibly sourced
- 2 tsp pesto
- 50g (1/2 cup) chopped walnuts
- (optional) 3 tbsp grated mozzarella
- Salt and pepper to season
- Heat the oven to 200c.
- Dollop 1 1/2 tsp pesto onto the salmon fillets and smooth evenly.
- Put the salmon in the oven to cook for a bit whilst you make the walnut coating.
- In a blender or food processor, grind the walnuts and 1/2 tsp pesto until it resembles breadcrumbs.
- When the salmon has been in the oven for roughly 5 minutes, take it out, sprinkle with the cheese (optional) and top with the walnut breadcrumbs, pressing firmly onto the top to make sure it sticks.
- Return to the oven and cook for another 15 minutes until the walnuts are golden brown and the salmon flesh is light pink.
- Season to taste and serve with a salad.
- Serving Size: 2