Salmon Fillets With Pesto

by Mama's Family Cookbook |

Preparation Time

20 Minutes






Blend the cooked salmon with a little olive oil and teaspoon of pesto for flavour.

Finger Food

Flake the salmon fillet into chunks and serve with fingers of toasted ciabatta.


  • 4 salmon steaks, about 175g each

  • Mixed salad and griddled ciabatta, to serve

  • For the parsley pesto:

  • 2 garlic cloves, roughly chopped

  • 25g pine nuts

  • 40g fresh flat-leaf parsley, coarse stems removed

  • 1tsp salt

  • 25g freshly grated Parmesan cheese

  • 125ml extra virgin olive oil, plus extra if needed

Homemade pesto tastes much better than anything that comes out of a jar and serving it with some grilled salmon steaks makes this an ultra-easy and healthy supper for your family

1. To make the parsley pesto, put the garlic, pine nuts, parsley and salt into a food processor or blender and process to a puree.

2. Add the Parmesan and blend briefly again. Then add the olive oil and blend again. If the consistency is too thick, add some extra oil and blend again until smooth. Scrape into a bowl and set aside.

3. Meanwhile, preheat the grill to medium. Cook the salmon under the preheated grill for 10-15 minutes, depending on the thickness of the fillets, until the flesh turns pink and flakes easily.

4. Transfer the salmon to serving plates, top with the parsley pesto and serve immediately with salad and ciabatta.

This recipe is safe in pregnancy – just make sure the fish is cooked through.

Recipe from Mama’s Family Cookbook, part of Parragon Books’ range of Love Food Cookbooks.

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