1 pound salmon for 2 servings (think about 1/2lb per person)
1 bunch basil
1 bunch chives
a handful pinenuts
salt & pepper
Preheat the oven to 350F.
In a blender (or Nutrabullet, hand blender or food processor) blitz the herbs, juice &
zest of 1 lemon, olive oil, salt & pepper, pine nuts (or walnuts or almonds) and salt & pepper until it becomes a paste. Note: Don’t worry if it’s smooth or coarse, both textures work well in this.
Lay the fish on a baking tray and spread the pesto over the fish. Slice the other lemon and lay the slices on top of the fish. Scatter the cherry tomatoes and cloves of garlic on the tray and lay the broccoli out so it’s not overlapping. Drizzle the veggies with olive oil and a pinch of salt & pepper and pop the whole tray in the oven for about 20 mins, or until the fish is an opaque pink color and firm when you poke it.
Serve immediately or enjoy on a salad. Leftovers can also be turned into an herbed salmon salad but mixing with a little mayo and celery for a midweek lunch–perfect to take to work on a bed of greens or in on a sandwich.