Baked salmon with kale pesto recipe

easy salmon recipes Sep 27, 2022
  • Serves 4
  • 15 mins to prepare and 40 mins to cook
  • 595 calories/serving


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


  1. Preheat the oven to gas 6, 200°C, and fan 180°C.
  2. Put the potatoes on a large baking tray, toss with 1 tbsp of the oil, then season—Bake for 25 mins.
  3. Meanwhile, blitz 50g kale, the basil, chili, garlic, almonds, 30g Parmesan, lemon juice, and 2 tbsp oil in a food processor until smooth. Season.
  4. 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.
  5. Meanwhile, put the remaining kale on a baking tray and toss it 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 chili before adding it to your pesto. You might only need to use half if you have a boiling one.


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