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Pesto salmon with garlic fennel
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1 fennel bulb
1 red pepper, sliced
1 clove garlic, crushed
200g cherry tomatoes
1 tbsp olive oil
½ x 25g pack basil, shredded
280g pack Waitrose Boneless Scottish Salmon Fillets, skinned
1 tbsp Waitrose 1
1. Preheat the oven to 200°C, gas mark 6. Halve the fennel bulb, remove the core and slice. Place in a roasting tin with the pepper, garlic and tomatoes. Add the oil and half the basil, and toss to coat evenly. Season, then roast for 20 minutes.
2. Meanwhile, cut each salmon fillet in half to give 4 long strips of salmon. Toss with the pesto and thread onto 4 skewers. Place on a grill pan under a preheated grill for 3-4 minutes each side until cooked through.
3. Sprinkle the roasted fennel, pepper and tomatoes with the remaining basil, and serve with the salmon.
Typical values per serving:
This recipe was first published in August 2016.