1. Cook pasta in a saucepan of boiling water until al dente. Set aside.
2. In a skillet, fry salmon fillets in a little olive oil until golden or until fish flakes easily with a fork. Brush with pesto and keep warm.
3. In the same skillet, fry tomatoes and zucchini until tender but still crunchy.
4. Add pesto to flavour pasta, if desired.
5. Serve fish with vegetables and pasta.

CHEF’S SECRET

Try different types of pesto, such as garlic pesto or arugula pesto, to vary the flavours.

• Add a drizzle of lemon juice over the salmon just before serving for a tangy touch.
• Garnish the dish with shavings of Parmesan or a few toasted pine nuts for a gourmet touch.
• Incorporate sautéed spinach or mushrooms if you prefer more vegetables.
• Pair this dish with a dry and fruity white wine to complement the flavours of the salmon.

Pesto salmon fillets combine the richness of salmon with the freshness of a basil pesto. This simple yet sophisticated recipe transforms basic ingredients into a refined main course, perfect for a healthy and quick meal. The salmon fillets, carefully cooked until golden, are tender, juicy, and rich in Omega-3.

The basil pesto, with its fresh taste and creamy texture, is brushed onto the salmon to add an aromatic depth of flavour. Mini zucchinis and cherry tomatoes, cut and sautéed until they just tender but still crunchy, bring a touch of freshness and colour to the dish.

Served with the pasta of your choice, these pesto salmon fillets are a complete and balanced meal. The pasta should be cooked al dente and can be tossed with pesto and will complement the dish by providing a tasty and satisfying base.