A fantastic summer recipe, light and quick!


  • Ingredients (serves 4)

  • 2 cups fresh breadcrumbs (see note)

  • 1/2 cup Spinach, rocket and macadamia pesto (see related recipe)

  • 1 teaspoon Maldon sea salt

  • 4 salmon steaks, skin on, bones removed

  • steamed broccolini and lemon wedges, to serve


  • 1.


  • 2.

    Preheat oven to 200°C. Line a 6cm deep, 20cm x 28cm (base) baking dish with baking paper.

  • 3.

    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.

  • 4.

    Bake for 15 to 20 minutes (depending on fish thickness) or until cooked to your liking. Serve with broccolini and lemon wedges.

  • 5.

    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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