Mediterranean Crumb Salmon
- 30g stale bread, torn into chunks
- 4 sundried tomatoes
- 8 olives, pitted
- 1 tbsp capers
- 25g grated parmesan
- 30g each basil and parsley, chopped
- 1 crushed garlic clove
- 1 lemon, zest and juice
- 500g boneless side of salmon
- 2 tbsp green pesto
- 15g toasted pine nuts
- 200g couscous
- 1 tbsp olive oil
- Preheat the oven to 200C. Place the bread, tomatoes, capers, olives, garlic, lemon zest, parmesan and half the herbs in a food processor and pulse to make a rough crumb.
- Brush the pesto on the salmon and spoon on the crumb mix. Press down with your hands and scatter with pine nuts, then place on a baking tray and surround with tomatoes. Drizzle with oil and seasoning and bake for 15 mins. Serve with couscous and spring onions.
20 mins
4 serving