Name: Pesto and Walnut Crust Salmon
Prep time: 15 min
Cook time: 12 min
Yield: 4
Ingredients: 160g (5½oz) wholegrain, sourdough or rye bread; 50g (½ cup) walnut halves, crushed; 100g (½ cup) walnut and basil pesto (see below); 2 tbsp lemon juice; 4 x 100g (3½oz) salmon fillets, preferably wild; FOR THE PESTO (MAKES 1 LARGE JAR); 80g (1 cup) Parmesan, grated; 80g (3-4 cups) basil leaves; 50g (½ cup) walnut halves; 2 garlic cloves, peeled; 150ml (⅔ cup) extra-virgin olive oil; ½ tsp sea salt; TO GARNISH; 10g mixed seeds; TO SERVE; a large mixed salad (200-250g (7-9oz) per serving) to create half a plate of vegetables: for example, red and white cabbage, rocket, tomatoes, yellow pepper, cucumber, red onion, mixed with a simple oil and vinegar dressing and a sprinkle of mixed seeds for extra crunch and fibre; lemon wedges

VMG Recipes