This Baked Pesto Crumbed Salmon with Roasted Capsicum and Zesty Yoghurt is a flavour-packed dish that combines tender salmon with a crunchy, aromatic pesto breadcrumb topping. Roasted capsicum adds a rich, smoky flavour, while the zesty yoghurt provides a refreshing contrast. Perfect for a light yet satisfying meal, this dish is simple to prepare and full of wholesome ingredients.
Ingredients (serves 2)
- Roasted Capsicum
- 2 capsicum, cut into wedges
- 1Tbsp balsamic vinegar
- ½ tsp olive oil
- Salmon
- 2 Tbsp wholemeal breadcrumbs
- 2 Tbsp basil pesto
- 300g salmon fillet, cut into 2 pieces
- Zesty Yoghurt
- ½ lemon, zested and juiced
- 50g yoghurt
To Serve
- 1 spring onion, thinly sliced
- 50g mesclun
Method
- Cut capsicum into wedges and toss on a lined oven tray with balsamic vinegar and oil. Season with salt and pepper and cook on upper oven rack for 15-20 minutes, until tender.
- In a bowl, mix breadcrumbs and basil pesto. Place salmon fillets on a second lined oven tray flesh side up. Season with salt and top with pesto breadcrumbs. Cook salmon on lower oven rack below veggies for 6-8 minutes or until cooked to your liking.
- Zest and juice lemon into a small bowl, add yoghurt and mix to combine. Thinly slice spring onion.
- Divide mesclun between plates and top with roasted capsicum. Drizzle over lemon yoghurt and top with salmon. Garnish with spring onion.
For another delicious and nutritious meal, check out the Mediterranean-Spiced Beef Meatball Salad with Cherry Tomatoes & Tzatziki and Baked Pesto Crumbed Salmon with Roasted Capsicum & Zesty Yoghurt collated recipes from Fresh Start by My Food Bag nutritionists. Each recipe offers unique, flavourful ways to enjoy nourishing meals, tailored to help you on your wellness journey.
