Slow Roasted Pesto Salmon

clock 15 minutes + 45 minutes bowl Serves 8


  • 1 cup loosely packed fresh basil leaves
  • 2 cloves garlic, chopped
  • 2 Tbsp roasted pine nuts
  • 2 Tbsp fresh lemon juice
  • 1/4 cup + 2 Tbsp extra olive oil
  • 1.5 kg piece salmon fillet, deboned, skin on
  • 2 red capsicums, chopped coarsely
  • 1 red onion, chopped coarsely
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  • 1. Preheat oven to 160°C/140°C fan-forced.

  • 2. Blend or process basil, garlic, nuts and juice until combined. With motor operating, gradually add 1/4 cup of oil in thin, steady stream until pesto thickens slightly.

  • 3. Place fish, skin side down, on piece of oiled foil large enough to completely enclose fish. Coat fish with half of the pesto.

  • 4. Gather corners of foil together above the fish and twist to enclose securely. Place parcel on oven tray and roast about 45 minutes or until cooked as desired.

  • 5. Meanwhile, heat the extra 2 Tbsp oil in large frying pan, cook capsicum and onion, stirring, until onion softens.

  • 6. Serve salmon topped with onion mixture, drizzled with remaining pesto.

  • TIP: If the pesto is a too thick, thin it down with a little olive oil before drizzling over the salmon.

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