This is an easy recipe that combines some of my favourite things: crispy skin salmon, Brussel sprouts and pesto. This is a meal packed with healthy fats, including omega-3 from the salmon and monounsaturated fats from the extra-virgin olive oil. This dish is gluten-free and low in carbs. Feel free to swap the vegetables for your favourite ones or whatever you have available.
I used Pecorino cheese (made from sheep’s milk) instead of Parmigiano Reggiano because I prefer its sharp taste, but you can use regular Parmesan. I also left out the garlic – I prefer using roasted garlic instead of raw in sauces but wanted to keep this recipe as simple as possible. You will have leftover pesto to enjoy with your morning eggs.
Salmon with roasted Brussel sprouts, fennel and pesto
Salmon and vegetables
- 3 salmon fillets
- 2 tbsp extra virgin olive oil
- 600 gr Brussel sprouts
- 2 medium fennel bulbs
- salt and pepper to taste
- 1 bunch basil
- 2 tbsp pine nuts
- 30 g grated Pecorino cheese
- 1 tbsp lemon juice
- 4 tbsp extra virgin olive oil
- salt and freshly ground black pepper to taste
- Preheat oven to 180°C (160°C fan-forced).
- Trim and halve Brussel sprouts, trim and slice fennel. Place vegetables on a tray and bake for 20-25 minutes.
- While the vegetables cook, place washed basil leaves, pine nuts, cheese, lemon juice and olive oil in a food processor. Process to desired texture. Check seasoning, add salt if needed and several grinds of black pepper.
- Heat the 2 tbsp of olive oil in a pan. Place the salmon fillets skin side down, season flesh with salt and pepper. Let cook for 5-8 minutes, depending on thickness.
- Flip fillets using a spatula and cook for another 2-3 minutes, depending on thickness.
- Serve fillets skin side up to preserve crispness or skin side down with a dollop of pesto on top for colour contrast. Serve roasted vegetables on the side, seasoned with salt and a drizzle of extra virgin olive oil.