From our family kitchen
Salmon with pesto topping
Published
This looks like a really impressive dish, but it’s surprisingly quick to make. It’s packed full of the most wonderful flavours and makes the perfect light lunch or supper to enjoy al fresco in the summer.
Serves 2
Ingredients
- Lucy Bee coconut oil, for greasing
- 100g Sun-dried Tomato Pesto (see book page 178), or shop-bought
- 50g gluten-free breadcrumbs
- 2 salmon fillets
Method
Preheat the oven to 180°C/350°F/gas mark 4. Lightly grease a baking tray using a little coconut oil. Mix together the pesto and breadcrumbs.
Place the salmon fillets skin side down on the baking tray and spread the pesto mixture evenly on top. Cook in the oven for 20 minutes or until the salmon is just cooked through.
Serve at once with Sweet Potato Mash with Chives (see page 119) and broccoli or asparagus, or with new potatoes lightly crushed with nori flakes and drizzled with coconut oil, and sautéed samphire.
From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.
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The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story