Pesto salmon & bean gratins
Keep everyone in the family happy with our freezer-friendly seafood bake. You can freeze individual portions – just remember to label them with the cooking instructions
Ingreadient :
- 100g baby spinach
- 3 x 400g cans cannellini beans, drained
- 300g cherry tomatoes, halved
- 2 tbsp olive oil
- 1 lemon, zested and juiced
- 6 tbsp soft cheese
- 4 tbsp pesto
- 150g breadcrumbs
- 40g parmesan, grated
- 3 tbsp pine nuts
- 6 salmon fillets, skin removed
- crusty bread, to serve (optional)
Direction :
- 100g baby spinach
- 3 x 400g cans cannellini beans, drained
- 300g cherry tomatoes, halved
- 2 tbsp olive oil
- 1 lemon, zested and juiced
- 6 tbsp soft cheese
- 4 tbsp pesto
- 150g breadcrumbs
- 40g parmesan, grated
- 3 tbsp pine nuts
- 6 salmon fillets, skin removed
- crusty bread, to serve (optional)
