Wild Garlic Pesto Baked Salmon with Gnocchi

5 from 6 votes

Wild Garlic Pesto Baked Salmon with Gnocchi

Wild Garlic Pesto Baked Salmon with Gnocchi couldn't be easier & quicker to make. Filling & wholesome, this seasonal dinner is ready in under half an hour!

Course Dinner, Lunch, Main

Cuisine American, British, fusion

Keyword baked salmon, gnocchi, wild garlic pesto

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 654kcal

Author Jo Allison

Ingredients

500 g salmon fillet (skin on) half a side of salmon
125 ml (small jar) wild garlic pesto or any green pesto
1 head of broccoli separated into florets
30 g unsalted butter
1 leek cleaned and thinly sliced
100 g light creme fraiche
juice of half a lemon and more to serve
500 g pack of gnocchi (fresh or vacuum packed)
freshly grated parmesan to serve
salt, pepper, oil for greasing baking tray

Metric - US Customary

Instructions

Preheat the oven to 180C/350F/Gas Mark 4 and put large pan of salted water on to boil.
Place your salmon filet skin side down on the lightly oiled baking tray (I lined mine with some aluminium foil) and spread 2-3 tablespoon of pesto on top.
Bake in preheated oven for 12-15 minutes (depending on the thickness of your fillet). Mine wasn't very thick so it only took 12 minutes for it to be done.
Melt your butter in the large frying pan or skillet and sauté/pan fry sliced leeks until softened but not coloured. Add Creme Fraiche followed by remaining pesto and mix well to create a sauce. Set aside.
Boil broccoli florets in a pan of salted water until just done and still slightly al dente. It will take anything between 2-3 minutes depending on the size of your florets. Take it out onto the plate with the slotted spoon.
Bring the broccoli water back to boil and cook your gnocchi as per directions on the packaging. Once ready take them out with the slotted spoon and straight into the pan with your pesto sauce.
Mix cooked gnocchi gently with the sauce and add lemon juice. Follow with broccoli florets and mix them in too.
Flake your baked pesto salmon into the gnocchi stirring gently to incorporate or alternatively cut it into four portions and serve on top of gnocchi.
Grate over some fresh parmesan cheese, serve and enjoy!

Notes

Nutritional values are approximate and should be treated as a guideline only.
Best eaten once cooked. Leftover gnocchi can be stored in a fridge for up to 3 days and reheated gently in a microwave.
Baked salmon can be stored in the fridge for up to 3 days and used cold in salads and sandwiches. I would not recommend reheating it.

Nutrition