Salmon al forno with pesto verde, lemon and italian oven potatoes
Preparation time
15 min
Cooking time
25 min
Dietary preference
Fish
Difficulty
Normal
Region
Servings
4
In this recipe
Preparation method
- Preheat the oven to 180 °C. Grease 2 (one large and one small) low-sided, oven-safe dishes with a little liquid margarine. Place the slices of potatoes in the small dish, mix them with 2 dessertspoons of Bertolli Pesto Verde and sprinkle them with Parmesan cheese. Place the potatoes in the hot oven and allow them to cook for about 25 minutes until they are light-brown.
- In the meantime, slice the lemons thinly and spread them evenly over the bottom of the large oven-safe dish. Make a cross in the tomatoes. Place the salmon in the centre and pour the remaining pesto evenly over it. Place the tomatoes around it and sprinkle a little liquid margarine over them.
- Leave the salmon and tomatoes to cook in a hot oven for about 20 minutes (or less, if the fillet is thin, and more if the fillet is very thick). In the meantime, chop the parsley. Remove the leaves from the sprigs of basil. Cut the large leaves into strips. Sprinkle the parsley and basil over the salmon. Serve in the dishes.
Ingredients
- 5 dessertspoons Bertolli Classico olive oil
- 800 g precooked sliced potatoes
- 6 dessertspoons Bertolli Pesto Verde
- 4 dessertspoons Parmesan cheese, grated
- 2 lemons
- 12 medium-sized tomatoes
- 500 g salmon fillet
- 4 sprigs parsley
- 3 sprigs fresh basil
View the nutritional value
| Energy | 872 kJ (208 kcal) |
| Protein | 37,5 g |
| Carbohydrates | 68,9 g |
| Sugar | 12,3 g |
| Fibre | 12,5 g |
| Fat | 45,6 g |
| Saturated fat | 13,9 g |
| Salt | 0,48 g |
