Basil & Parmesan-Crusted Salmon
- Servings: 2
- Prep Time: 10 mins
- Cooking Time: 15 mins
- Total Time: 25 mins
- Difficulty: *
INGREDIENTS
- 30g green basil cress
- 10g purple basil cress
- 50g grated parmesan
- 50ml olive oil
- 1 clove of garlic
- 2 pieces of salmon (130g each)
- 1 courgette
- 5 cherry tomatoes
- Salt
- Black pepper
- Lemon
METHOD
- Preheat the oven to 200c.
- With a sharp knife, carefully remove the skin from the fish
- Place fish skin-side up on a tray lined with baking paper
- In a blender or in a pestle and mortar, put most of the green basil cress ( leave a few leave to garnish), olive oil, parmesan, salt and half of the clove of garlic. Blend or grind until you achieve a rough paste.
- Spoon paste over the salmon and then place the salmon in the oven for 10 minutes
- While your salmon is cooking, thinly slice the courgettes, drizzle a frying pan with a little olive oil, and cook the courgettes with a pinch of salt.
- When the courgettes start to wilt, split the baby tomatoes in half and add them to the pan. Finish by grating the other half of garlic into the mix.
- Sit the salmon on the courgettes, and garnish with the rest of the basil cress. Add a little lemon zest and juice over the fish.
