Salmon with Yogurt Pesto Crust
Feel the flavours of summer with fresh salmon, asparagus and zucchini with this simple and tasty salmon recipe with yogurt pesto. Perfect for an al fresco dinner.
Serves 4
Ingredients
- 4 portions of boneless salmon fillet
- 1 cup EasiYo Greek Style Unsweetened Yogurt
- 2-3 Tbsps pesto, plus extra for serving
- ¾ cup panko crumbs
- 2 Tbsp lemon zest
- Pinch turmeric
- 1 garlic clove, finely chopped
- 2 Tbsps olive oil
Salad
- 1 bunch asparagus, sliced lengthwise
- 1 zucchini, peeled into ribbons
- 1 fresh chilli, finely sliced
- Lime wedges to serve
Method
- Preheat oven to 200°C and line a baking tray with baking paper.
- Arrange the salmon fillets on the lined tray, swirl the pesto into the yogurt and spoon 2-3 tablespoons over each fillet. Reserve the remaining yogurt mix for serving.
- Combine the panko crumbs with lemon zest and turmeric, garlic and olive oil and mix well.
- Sprinkle the crumb mixture generously over the yogurt topped salmon.
- Bake for 5-8 minutes or until the salmon is just cooked through in the center and the crumbs are golden.
- For the salad, blanch the asparagus and zucchini ribbons in boiling water for 1 minute then drain well, arranging on serving plates and dot with fresh chilli and drizzle with extra pesto.
- Top each salad with a hot salmon portion and serve with lime wedges and the reserved pesto yogurt.
