PESTO CRUSTED BAKED SALMON WITH SALAD
- 4 Tassal Tassie Fresh Salmon Fillets, skin-on
- 1 handful fresh basil leaves
- 1 handful fresh rocket leaves
- 1/4 cup brazil nuts, roughly chopped
- 1/4 cup water
- Pinch of salt
- 2 Tbsp pine nuts
- 4 Tbsp olive oil
- Juice of 1 ½ lemons
- 2 cups red cabbage, shredded
- 2 cups baby spinach leaves
- 1 red capsicum, sliced
- 1 small cucumber, sliced
- 4 small beetroots, cooked or ½ tin of baby beetroots, quartered
- Preheat the oven to 200°C. Add the basil, rocket, nuts, water, salt with 2 Tbsp olive oil and ½ lemon juice in a food processor and combine.
- Lay the salmon fillets on a baking paper lined baking tray, skin side down, and drizzle with 1 Tbsp olive oil. Spread an even layer of pesto across each fillet. Cook in the oven for approx. 10 mins, until the salmon is cooked through and the pesto crust has started to crisp.
- Whilst the salmon is cooking, combine salad ingredients and drizzle with the remaining olive oil and lemon juice.
- Remove salmon from the oven, plate with some salad, and serve.
Salmon is a great natural source of Vitamin E; a nutrient which studies have shown are crucial for maintaining Super Vision. Salmon is also a source of a number of powerful antioxidants including lutein, zeaxanthin and astaxanthin specifically known for their link to eye health with regular consumption of Omega-3 rich fish is associated with a reduced risk of developing macular degeneration in the eye.