Lifestyle
Sun-dried tomato pesto-baked salmon with asparagus spears
This sun-dried tomato pesto-baked salmon pairs rich, flaky fish with buttery asparagus spears and skinny French fries.
Salmon is one of the most popular weeknight proteins. It cooks quickly and is rich in omega-3 fatty acids, which support heart health, help manage inflammation and play a role in brain function. It is also a strong source of vitamin D and B vitamins, all of which help with energy production and immune support. This version leans into that versatility, pairing flaky salmon with sun-dried tomato pesto and asparagus spears for a Mediterranean-inspired twist. Recipe compliments of Goldcrest.
Prep: 5 minutes | Cook: 15 to 20 minutes | Serves: 2
Ingredients
- 2 salmon fillets, about 200 g each
- 90 ml sun-dried tomato pesto
- Asparagus spears
- 15 ml butter
- Skinny French fries
Method
- Preheat the oven to 200°C and lightly oil a baking tray.
- Place the salmon fillets on the tray and spoon the pesto over each piece. Spread it evenly so the tops are fully coated.
- Bake uncovered for 15 to 20 minutes, or until the salmon flakes easily with a fork.
- While the fish bakes, cook the skinny fries in the air fryer until crisp and golden.
- Melt the butter in a pan and sauté the asparagus until tender but still bright green.
- Serve the pesto baked salmon with buttery asparagus and hot, crispy fries.
