Pesto-Crumbed Salmon with Tomato and Broccoli

clock 10 minutes + 25 minutes bowl Serves 4


  • 2 tomatoes, halved
  • Olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 4 slices bread, quartered
  • 150g store-bought Basil, Cashew and Parmesan Chunky Dip
  • 2 tsp finely grated lemon zest
  • 4 Ocean Blue Skin On Salmon Fillets, defrosted
  • 2 bunches of broccolini, trimmed or 1 head of broccoli, chopped into florets
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  • 1. Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.

  • 2. Meanwhile, place bread in a food processor and pulse until you have fine breadcrumbs. Transfer to a small bowl and add the dip and lemon zest.

  • 3. Place tomatoes cut side up on a baking tray. Drizzle with oil and season to taste. Bake for 15 minutes or until tomato starts to collapse.

  • 4. Place salmon fillets on prepared baking tray. Evenly press breadcrumb mixture onto the top.

  • 5. To cook the broccolini or broccoli, heat a large saucepan of boiling water. Add broccoli and cook for about 3 minutes until just tender, then drain. Toss with olive oil. Season to taste.

  • 6. Serve salmon with roasted tomato and cooked broccoli on the side.

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