This fishy dish is a great way to get omega-3. It also provides folate from spinach and the mood beneﬁts of walnuts.
Serves 1 (making 8 servings of pesto)
Prep Time: 5 minutes
Cooking Time: 15 minutes
1 portion (100 grams) of haddock or salmon
For the pesto:
60ml olive oil
32 grams of grated Parmesan cheese
1 clove garlic, peeled and microwaved for 30 seconds
125 grams spinach, washed and chopped
32 grams of walnuts
1 teaspoon lemon juice
½ teaspoon Maldon salt
Prepare the ﬁsh:
Preheat the oven to 180°C (160°C fan) and line a baking tray with parchment paper. Brush the fish with the oil and then season with salt and pepper. Place on the tray and bake for 8-12 minutes, or until the salmon is cooked through. A thermometer should read an internal temperature of 145°F.
Prepare the pesto:
Blend the pesto ingredients in a blender or food processor on medium speed. Add a splash of cold water to loosen the mixture if needed. Taste for salt, as you may need to add more. Serve the oven-baked salmon with 1-2 tablespoons of the pesto.
Pesto will last up to a week in the fridge stored in a mason jar. Try pesto with your other favorite meats like baked chicken, tofu or roasted vegetables.