A fantastic summer recipe, light and quick!
Preheat oven to 200°C. Line a 6cm deep, 20cm x 28cm (base) baking dish with baking paper.
Combine breadcrumbs, pesto and salt in a bowl. Place salmon, skin side down, in prepared dish. Sprinkle 1/2 cup crumb mixture over top of each, pressing on lightly with fingertips.
Bake for 15 to 20 minutes (depending on fish thickness) or until cooked to your liking. Serve with broccolini and lemon wedges.
Notes & tips
Note: To make 2 cups fresh breadcrumbs, place 4 slices day-old bread (crusts on) in a food processor and process into crumbs.
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