Seared Salmon with Spinach, Roasted Tomatoes and Pesto Dressing

Pan-seared salmon served over wilted spinach with oven-roasted cherry tomatoes and a fresh homemade basil pesto dressing.

Healthy Seafood Salmon High Protein Gluten Free Pesto

Estimated Nutrition

Calories

1642.5

kcal / serving

1642.5 kcal total

Carbs

15.6g

per serving

15.6 g total

Fat

158.2g

per serving

158.2 g total

Protein

39.4g

per serving

39.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

For the spinach

NutsSeeds

pinch

Salt And Freshly Ground Black Pepper

For seasoning

pinch

Salt And Freshly Ground Black Pepper

For roast tomatoes

Pine Nuts

For pesto

2.5

Salt

Half teaspoon for pesto

handful

Basil Leaves

Fresh

clove

Garlic

Chopped

OilsFats

Olive Oil

For the salmon

Olive Oil

For the roasted tomatoes

Olive Oil

For pesto

Seafood

100

Salmon Fillet

Skin on

Vegetables

100

Spinach Leaves

Fresh

piece

Cherry Tomatoes

Whole

Method

Preheat the oven to 180°C.

Heat oil in an ovenproof frying pan and fry salmon skin-side down for 3 minutes until crisp.

Turn salmon over and fry for 2 minutes before roasting in the oven for 7 minutes.

Melt butter in a pan and cook spinach for 4 minutes until wilted and seasoned.

Coat tomatoes in oil and seasoning then roast in the oven for 6 minutes until softened.

Blend pine nuts, olive oil, salt, basil, and garlic in a food processor to a smooth paste.

Plate the spinach, top with salmon, add tomatoes, and drizzle with pesto dressing.