Salmon with a Peri Peri Pesto Crust

So this recipe makes 1 jar of dairy free pesto to go along with the salmon! Pesto is a super useful ingredient. It can be used in a lot of our meals and it's happy to be frozen and defrosted for a later time. it's great for a quick pesto pasta, used as a salad dressing or to spice up some fish! You can make the pesto dairy free using cashews or pine nuts. Though pine nuts are quite expensive in the supermarket and cashews are much cheaper and some say tastes even more yummy! In our recipes we're hoping to incorporate a few tips of more eco-friendly cooking, for example try and wash our veggies in a bowl of water rather than keep the tap running. Then take that water to steam the veg or use that water along with all the nutrients the veggies leave behind to water the house plants! So this recipe is super simple to make and really versatile. You can spice it up a bit by using the MAHI Peri Peri Hot sauce (voted Best Sauce - Quality Food Awards 2017) in with the rest of the ingredients to make the pesto. Along with the super fresh taste of the basil it really gives a spicy kick at the end, taking your palate to the exotic flavours of South Africa!

Pre Time And Cook time

Prep Time: 10min
Cook time: 15min

ingredients:

1 pound of boneless & skinless salmon fillets cut into 4 oz. portions

2 heaping tablespoons pesto

1/2 cup Panko breadcrumbs

salt and pepper

Cooking spray or olive oil mister

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Method:

Preheat the oven to 350 degrees F.
Stir the panko and pesto together, to form a crumbly topping. It should be the consistency of wet sand. Season the mixture with salt and pepper.
Lightly season the salmon fillets with salt and pepper on both sides, then coat each piece of salmon with the pesto crumb topping. Divide the mixture evenly, and use all of it.
Spray the coated salmon pieces with cooking spray or olive oil. Bake the salmon at 350 degrees F for 20-30 minutes, depending on the thickness of the fish, until the topping is golden brown and the salmon is cooked through.

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