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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.
Servings 2
Prep Time 30 minutes

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
    Calories: 609kcal