This is summer eating at it’s best, light yet filling, healthy and tasty too. My salmon and pesto rolls make the perfect lunch to eat outdoors with friends (should the weather oblige) or a good light supper dish too served with this Provencal style salad.
I of course use good old Scottish salmon for my salmon and pesto roll ups but you can use any salmon you can get your hands on, just remember ours is best!
Please, please, please resist all temptation to trot out to the shops and buy one of those nasty little jars of pesto, make your own it is so easy and tastes FAR better than any bought stuff. You can go for any manner of flavours instead of the standard basil pesto, in this recipe here I’ve made a simple parsley and almond pesto.
Having whipped up your own pesto it is simply a matter of spreading it on to a salmon fillet along with a layer of cream cheese a a few fresh spinach leaves and rolling it up like a mini Swiss roll and securing your precious little bundle with kitchen twine.
Bake your salmon and pesto rolls and then serve with my Provencal style salad of potatoes, black olives, baby tomatoes, salad leaves, sliced onions, asparagus and mange tout. Of course you can serve your salmon and pesto rolls with any sort of salad you like and if you want a more filling dish add a baked potato on the side but to be honest I find this combination so tasty and filling it really is the perfect posh lunch or light supper in summer.
This recipe is for one person, just double up etc for more people.
SALMON AND PESTO ROLLS
- 1 salmon fillet
- 3 tbsp homemade pesto
- 2 leaves spinach
- 2 tbsp cream cheese
- 1 tsp lemon juice
- Salt and pepper to taste
- Provencal Salad
- 2 small potatoes
- Black and green olives
- 4 baby tomatoes
- Mixed salad leaves
- Few slices of onion
- 2 spears of asparagus
- ½ cup mange tout
- Preheat oven to 180C
- Spread the salmon fillet with pesto and cream cheese and lay the spinach leaves on top
- Roll up and tie with string
- Place in small baking tray with lemon and olive oil and season well
- Cover with foil and bake for 20 minutes
- For salad
- Boil potatoes fir 20 mins
- Steam asparagus for 5 mins and mange tout for 2 mins
- Toss everything in lemon juice and olive oil, season well add a sprinkling of dried basil, oregano and thyme