Roast salmon and fennel with broad bean pesto
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.