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Juicy, grilled salmon skewers brushed with basil, garlic & baby spinach pesto, this pesto salmon recipe with tenderstem broccoli is divine!

The Perfect Pesto Salmon Recipe with Grilled Tenderstem Broccoli

Juicy, grilled salmon skewers brushed with basil, garlic & baby spinach pesto, this pesto salmon recipe with tenderstem broccoli is divine!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course easy dinner, family meal, Healthy Lunch
Cuisine Mediterranean
Servings 2 People

Ingredients
  

Vegan Spinach Pesto

  • 60 g Young spinach leaves
  • 2 cloves garlic crushed
  • 25 g pine nuts toasted
  • 20 ml lemon juice
  • 30 ml Extra virgin olive oil
  • 1.5 tbsp water

Crispy Kale

  • 12 large cavolo nero leaves (or savoy cabbage leaves if unavailable)
  • 10 ml olive oil

Other ingredients

  • 150 g tenderstem broccoli thicker spears halved
  • 2 thick salmon fillets skin on
  • half a courgette, sliced into ribbons (use a peeler)
  • 30 g butter
  • 1 tsp lemon juice
  • A handful small capers drained and rinsed

Instructions
 

  • Preheat the oven to 180°C or 350°F. Preheat a griddle pan to medium high.
  • In a small processor, blitz all the pesto ingredients.
  • Toss the cavolo nero in oil, arrange on a baking tray & roast in oven for 8-10 minutes, or until crisp. In griddle pan, griddle tenderstem (in batches) for about 3 minutes per side (see tips at start of post) or until tender & cooked. Keep warm.
  • Griddle the salmon skin side down for about 3-4 minutes, flip & brush with pesto. Cook for 1-2 minutes or until cooked to your liking. Brush with more pesto & keep warm.
  • In a small frying pan, heat remaining butter until foaming. Keep stirring until it become a deep golden brown colour. When it smells nutty & delicious, add lemon juice, capers & season.
  • Arrange greens on two plates & drizzle with beurre noisette. Add salmon & a few dollops of pesto. Serve.
Keyword Basil, Capers, Kale, Pesto, Salmon, Spinach, Tenderstem broccoli