Label Rouge Scottish Salmon with tomato and pesto
(Serves 4) :
- 4 skinless portions of Label Rouge Scottish salmon
- 3 baby plum tomatoes
- 5 cl olive oil
- 2 cloves garlic
- 20 basil leaves
- 80 g pine nuts
- 2 sprigs fresh thyme
- salt, ground pepper
Preparation : 30 min
Cooking : 10 min
Pre-heat the oven to 200ºC, gas mark 6/7. Peel and crush the garlic cloves. Place in a chopper with the basil, olive oil, salt and pepper and process for 1 to 2 minutes to obtain a pesto.
Dry fry the pine nuts in a pan for 2 minutes and add to pesto. Wash and slice the tomatoes.
Lay the salmon portions in an oven proof dish. Arrange the tomato slices on top and season with salt and pepper. Top with pesto and pine nuts and sprinkle with thyme sprigs. Cook the salmon portions in the oven for 10 minutes. Remove and serve immediately.
Serve with piperade or tian of vegetables.
