Try this bright twist on classic baked salmon fillets. This recipe layers the nutty tang of our homemade Black Bomber pesto with crisp panko breadcrumbs and extra mature Cheddar. Serve it warm with sweet roasted vine tomatoes, fresh rocket leaves ...
Try this bright twist on classic baked salmon fillets. This recipe layers the nutty tang of our homemade Black Bomber pesto with crisp panko breadcrumbs and extra mature Cheddar. Serve it warm with sweet roasted vine tomatoes, fresh rocket leaves and lemon wedges for a vibrant, flavour-packed summer supper. Minimal effort, maximum reward.
Method
Place the salmon fillets on a baking tray lined with baking paper.
Make the Black Bomber pesto following the recipe directions.
Spread the pesto onto the salmon fillets.
In a separate bowl, mix the panko breadcrumbs and the grated Black Bomber, then sprinkle the mixture over the salmon fillets.
Drizzle olive oil and salt and pepper on the vine tomatoes.
Bake both the salmon and tomatoes in the oven at 180C for 10-14 mins until the salmon is cooked.
Serve with fresh rocket leaves and lemon wedges.
Method
Place the salmon fillets on a baking tray lined with baking paper.
Make the Black Bomber pesto following the recipe directions.
Spread the pesto onto the salmon fillets.
In a separate bowl, mix the panko breadcrumbs and the grated Black Bomber, then sprinkle the mixture over the salmon fillets.
Drizzle olive oil and salt and pepper on the vine tomatoes.
Bake both the salmon and tomatoes in the oven at 180C for 10-14 mins until the salmon is cooked.
Serve with fresh rocket leaves and lemon wedges.
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