Salmon With Pesto Salsa Recipe

Name: Salmon With Pesto Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 g white peppercorns; 50 g black peppercorns; 60 ml olive oil; 4 salmon fillets; 15 kipfler potatoes or 15 other small potatoes; 50 g chopped parsley; 40 ml olive oil; salt; fresh ground pepper; lemon juice; 200 ml olive oil; 10 g coriander seeds; 10 roma tomatoes, skinned and diced; 8 olives, halved; 2 tablespoons pesto sauce

Servings: persons

50 g white peppercorns
50 g black peppercorns
60 ml olive oil
4 salmon fillets
15 kipfler potatoes or 15 other small potatoes
50 g chopped parsley
40 ml olive oil
salt
fresh ground pepper
lemon juice
200 ml olive oil
10 g coriander seeds
10 roma tomatoes, skinned and diced
8 olives, halved
2 tablespoons pesto sauce

1
Blend peppercorns and olive oil to form a paste.
2
Brush the salmon fillets with the paste, then place on baking paper.
3
Cook the potatoes in salted water.
4
Drain, peel, then crush with a fork.
5
Add the olive oil and parsley and season to taste with salt, freshly ground pepper and a squeeze of lemon juice.
6
Make the pesto salsa by warming the olive oil and the coriander seeds.
7
Leave to infuse for a hour then add the tomato, olives and pesto.
8
Cook the salmon quickly in a non-stick pan, then finish with a squeeze of lemon juice.
9
Place a serve of potato in the centre of the plate.
10
Lay the salmon on top and spoon the salsa around.

1217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 50 g white peppercorns, 50 g black peppercorns, 60 ml olive oil, 4 salmon fillets, and more.

Yes, Salmon With Pesto Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salmon With Pesto Salsa

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