Nice and easy: prepare fish and vegetables together in a bowl.
Ingredients
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500 grams broccoli
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2 tablespoons pesto
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3 tablespoons olive oil
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2 pieces of skinless salmon fillet (about 100-150 grams each) at room temperature
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150 grams cherry tomatoes
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Spacious, low oven dish
Preparation
- Preheat the oven to 200°C.
- Clean the broccoli. Divide into florets and cut the stem into pieces. Boil the broccoli for 3-4 minutes and drain. Drain well.
- Place 100 grams of the broccoli (especially the stalks) in a food processor. Add the pesto and 1 tablespoon of olive oil. Puree it all. Season with salt and pepper.
- Brush the bottom of the salmon with a little of the oil and sprinkle with some salt and pepper. Place the fish in the dish. Brush the top with the broccoli-pesto mixture. Divide the remaining broccoli and tomatoes over the dish. Drizzle with the rest of the olive oil.
- Place the baking dish on a rack in the middle of the oven and bake the salmon for 12 minutes until rosé/done. Salmon does not have to be cooked through.
- Remove the fish from the oven, drizzle with a little more olive oil and garnish with some fresh basil.
- Tip: Serve with whole wheat pasta, quinoa or bulgur.
This is a recipe from www.puurGezond.nl
Number of persons
2
Duration
40 minutes preparation time
