Recipe Name: Crust Salmon with baby spinach and cream ricotta cheese. – GF, SOYF, EF, SF, NF⠀
250g Salmon fillet
50g Bread crumbs
25g Pesto sauce
4 Cherry Tomatoes
50g Baby Spinach
1 Tbsp. of chopped fresh herbs ( thyme, rosemary, sage)
1 tsp. of Olive Oil⠀
METHOD:⠀ 1- Heat up your oven to 175 degrees.
2- In a bowl mix the pesto with the bread crumbs and the chopped herbs, and put this mix on top of the salmon.
3- Put the salmon in a tray with baking paper and in the pre heated oven cook for 15min, for the last 5 min put the temperature up to 200 degrees, or otherwise use the grill system of your oven. Just to make sure the crust mix on top of the Salmon will be crispy.
4- In a bowl mix the baby spinach, with the cream ricotta, salt and pepper and the cherry tomatoes.
5- Remove the Salmon from the oven, put the salad mix on the plate and top with the fish and the olive oil.
If you can’t find the pesto mix in the supermarket, you can make yourself.
In a blender mix 1/2 bunch of Parsley, 1 Bunch of Basil, Salt, Pepper, and 500ml of Extra Virgin Olive Oil, and 20g of parmesan cheese.
Blender everything for 15min and add the cheese for last.
Keep the pesto in a container in the fridge.⠀
ADDITIONAL INFOMATION: per serve⠀
Makes 2 servings⠀
Calories – 346.5⠀
Total Fat – 14g⠀
Sat Fat – 3g⠀
Sodium – 2000mg⠀
Total Carbohydrate – 19g ⠀
Dietary Fibre – 1.5g⠀
Sugars – 2.5g⠀
Protein – 35.2g
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