Baked Salmon with Basil Pistou Pistou is a staple of French Provencal cooking and is like pesto but without the pine nuts and parmesan cheese. Traditionally served with vegetable soup, this nutrient dense sauce is also perfect to jazz up cooked protein such as fish, seafood, chicken and even tofu. Make extra and store small portions in an ice cube tray for convenience! Dinner Print this recipe Details Serves: 4Number of ingredients: 6To prep: 10 minutes To cook: 10-15 minutes Difficulty: Easy Nutrition per servingKilojoules: 1660Calories: 440Protein: 27,7gFat: 28.3gSaturated Fat : 6gCarbohydrates: 5.1gFiber: 5.3gSodium: 120mgPotassium: 889mg Ingredients SalmonÌý 1 batch of basil pistou (see recipe below)Ìý 4 x salmon steaks (460g or 115g each)Ìý Extra virgin olive oilÌý Sea salt and black pepper for seasoningÌýÌý Basil PistouÌý 1 cup chopped fresh basilÌýÌý ¼ cup extra virgin olive oilÌý 1 small garlic clove, finely choppedÌý 2 teaspoons finely shredded lemon rindÌý Pinch of sea saltÌýÌý Method For the salmon Preheat oven to 220C.ÌýÌý Rub olive oil over salmon steaks. Place the fish on a baking paper-lined baking tray and season with salt and pepper.ÌýÌý Bake for approximately 10-15 minutes or until cooked to your liking. Rest for 2-3 minutes, then drizzle with pistou. Serve with a tomato-based salad or steamed vegetables of your choice.Ìý For the pistou Using a mortar and pestle (or food processor) crush basil, oil, garlic, lemon rind and salt until combined a paste is formed.ÌýÌý Transfer to a bowl, cover with plastic wrap and store in the fridge until required. Pistou will keep for several days.ÌýÌý Makes half a cup (6 serves). 1 serve = 1 Tbsp Ìý
