Roast sal­mon and fen­nel with broad bean pesto

Stanthorpe Border Post - - TASTE - Recipe by Ka­t­rina Wood­man Photo by Jeremy Si­mons

serves / 4 prep / 15 min­utes cook / 15 min­utes In­gre­di­ents

2 baby fen­nel, cut into 3mm-thick slices

150g sweet grape to­ma­toes

4 (700g) skin­less sal­mon fil­lets

60ml ( 1⁄4 cup) white wine

60ml ( 1⁄4 cup) ex­tra-vir­gin olive oil 1 lemon, rind finely grated, juiced

300g (2 cups) frozen broad beans, thawed, peeled

50g baby spinach leaves

1⁄3 cup fresh mint leaves

20g ( 1⁄4 cup) parme­san, finely grated

1 gar­lic clove, chopped

Small fresh mint leaves, ex­tra, to serve

1. Pre­heat oven to 200C/180C fan­forced. Place fen­nel and to­ma­toes in a rec­tan­gu­lar bak­ing dish. Top with sal­mon. Driz­zle with wine, 1 tbsp oil and 1 tbsp lemon juice. Sea­son. Roast for 15 min­utes for medium or un­til sal­mon is cooked to your lik­ing.

2. Mean­while, place the broad beans, spinach, mint, parme­san, gar­lic and lemon rind in a food pro­ces­sor and process un­til finely chopped. Add re­main­ing oil and lemon juice, in a slow steady stream, pro­cess­ing un­til smooth and well com­bined. Sea­son.

3. Spoon a third of the broad bean pesto over sal­mon. Sprin­kle with ex­tra mint leaves and serve with the re­main­ing pesto on the side.

TIP: Store any left­over broad bean pesto in a glass jar, cov­ered with a thin layer of olive oil, in the fridge for up to 5 days.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.