Salmon with roasted Brussel sprouts, fennel and pesto
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.
Servings 3
Ingredients
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
Pesto
- 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
Instructions
- 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.