Fresh Start by My Food Bag
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 CapsicumÂ
- 2 capsicum, cut into wedgesÂ
- 1Tbsp balsamic vinegarÂ
- ½ tsp olive oil Â
- SalmonÂ
- 2 Tbsp wholemeal breadcrumbs Â
- 2 Tbsp basil pesto Â
- 300g salmon fillet, cut into 2 piecesÂ
- Zesty YoghurtÂ
- ½ lemon, zested and juicedÂ
- 50g yoghurtÂ
To ServeÂ
- 1 spring onion, thinly sliced Â
- 50g mesclun Â
MethodÂ
- 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. Â
- 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. Â
- Zest and juice lemon into a small bowl, add yoghurt and mix to combine. Thinly slice spring onion. Â
- Divide mesclun between plates and top with roasted capsicum. Drizzle over lemon yoghurt and top with salmon. Garnish with spring onion. Â
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.
