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When I am looking for something nutritious and delicious, salmon is always top of the list. This Salmon with Pesto Crust is one of my go-tos. It is so simple, yet absolutely packed full of flavour. It is hard to believe that something so tasty can be on the table in 15 minutes.
You don’t even have to make your own pesto. Shop bought is absolutely delicious too. I also love the fact that it is such a healthy, balanced meal full of good fats, thanks to the salmon, and sweet and juicy cherry tomatoes that count towards your 5 a day! It isn’t all about the salmon though… The giant couscous salad is more than worthy of mention! Imagine nutty pearls of couscous mixed with freshly torn basil leaves and the most delicious garlicky-tomato dressing, finished with a sprinkling of salty feta. It is just so good and, just like my Greek Pasta Salad with Orzo, it can be made ahead to make an even speedier supper.
Table of Contents
Why you will love this recipe:
- It is so quick and simple and will be on the table in less than 20 minutes!
- It is packed full of flavour thanks to the garlicky pesto, juicy cherry tomatoes and fragrant basil.
- It is really versatile – you can swap the salmon for cod loin or roasted chicken breast (just adjust the cooking time accordingly). Or leave it out and enjoy the most delicious tomato, feta and pesto giant couscous salad!
- It is perfect for an easy lunch or midweek supper. You can even prep ahead and make the giant couscous in advance.
- It is a healthy and nutritious meal thanks to the salmon which is full of omega 3 healthy fats.
Ingredients:
See recipe card for the exact recipe with a full list of ingredients and measurements
Salmon fillets – try to go for sustainably sourced salmon if you can, I like rather thick, chunky fillets.
Pesto – fresh pesto is a world away from the jarred version. You can make your own or buy a pot from the chilled aisle in the supermarket.
Giant couscous – I love using giant couscous as it has a lovely nutty flavour and light texture.
Stock cube – you only need half a stock cube in this recipe. It just helps add a bit more flavour to the couscous.
Cherry tomatoes – plump, juicy and bursting with flavour… These make the most delicious garlicky tomato-olive oil dressing for the giant couscous.
Garlic – garlic and tomato is always a winning flavour combo. You don’t need too much garlic in this recipe since we have pesto on the salmon and drizzled on top.
Fresh basil – adding the sliced basil to the couscous gives a beautiful basil flavour throughout the dish. It also looks super pretty as a garnish on top.
Feta – a crumbling of salty feta is the perfect way to finish off this delicious Salmon with Pesto Crust.
Substitutions and Variations:
Salmon fillet: this is equally delicious with cod loin or chicken breast (adjust the cooking time accordingly). Alternatively, omit the salmon fillet and enjoy a delicious tomato, feta and pesto giant couscous salad!
Pesto: I have opted for basil pesto for this Salmon with Pesto Crust. But you could use sun-dried tomato pesto instead for a stronger tomato flavour.
Giant couscous: if you can’t get hold of giant couscous, regular couscous or orzo will work really well, just adjust the cooking method accordingly.
Cherry tomatoes: you could use baby plum tomatoes instead of cherry tomatoes – they both have the most incredible sweet and juicy flavour.
Feta: if you aren’t a fan of feta, you could use crumbled goat’s cheese. Halloumi also works well – either grated or cubed and pan-fried to give deliciously crispy squares.
Lemon: you can add a little lemon zest and/or juice for a refreshing zing.
Pine nuts: I love adding a sprinkling of toasted pine nuts for extra crunch.
Here’s how to make Salmon with Pesto Crust and the Roasted Tomato Giant Couscous Salad
Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
ONE: Place the salmon fillets (skin side down) on the baking sheet and spread each one with a dollop of pesto. Roast in the oven for about 8-10 minutes – or until they give way and begin to flake when nudged with a knife (take care not to overcook).
TWO: Add the olive oil to a medium-sized saucepan and place over a gentle heat. Add the cherry tomatoes (don’t worry about slicing – I did but it’s not necessary) and season well with salt and freshly ground black pepper.
THREE: When the tomatoes start to soften, gently squash them with the back of a wooden spoon – you want them to release their juices and mix with the olive oil to become the most delicious ‘dressing’ for the couscous. Add the garlic and cook for another minute or so, stirring often.
FOUR: Pour the tomatoes into the drained couscous.
FIVE: Add the sliced basil and mix well. Taste and adjust the seasoning – remember we will be scattering over feta before serving which is naturally quite salty.
SIX: Scoop the couscous onto two plates, top with the salmon and scatter over the crumbled feta. Drizzle with more pesto, if wished, and garnish with fresh basil leaves. Enjoy!
Cooking Tips:
Perfect salmon – keep a close eye on your salmon. I like to cook it until it is just cooked and starting to flake when you poke it with a knife. If you leave it in the oven, it becomes rather dry.
Homemade pesto – it is super easy to make your own pesto, simply follow the steps in my homemade pesto recipe.
Shop bought pesto – there is no shame in buying a pot of fresh pesto. There are some delicious options out there. I like to jazz them up a little by adding some more crushed garlic, a drizzle of some good quality extra virgin olive oil, a pinch of flaky sea salt and a little lemon zest.
Frequently Asked Questions:
Not at all! This is a super flexible recipe which works really well with other proteins – I often have it with a roasted chicken breast (or topped with leftover chicken) or cod loin. Or even sea bass or sea bream. Just remember to adjust the cooking time accordingly. You can also skip the salmon and enjoy the delicious tomato, feta and pesto giant couscous salad! It would be great to double up and make for a casual summer lunch.
We used ‘Pesto alla Genovese’ which is made with fresh basil. Others, like ‘Pesto Rosso’ (with sun-dried tomatoes and/or smoky roasted red peppers), ‘Pesto alla Trapanese’ (with tomatoes and almonds) and ‘Pesto Calabrese’ (with chilli flakes and ricotta instead of Parmesan) are just as delicious.
The giant couscous salad keeps very well. You can store it in an airtight container in the fridge for up to 4 days. The salmon is best fresh, of course, but it does make a nice addition to the salad. The salmon can be made up to 2 days in advance. I would eat it cold with the salad and only stir the salmon in when ready to eat.
Other recipes you may enjoy:
If you like the sound of this Salmon with Pesto Crust, try my Buttery Roasted Salmon with Garlicky Tomatoes and Herbed Giant Couscous, Harissa Cod with Cherry Tomatoes or my Lightly Spiced Lamb Meatballs with Muhammara. My Harissa Yoghurt Chicken with Couscous is also just so good and great for using up leftover veggies lurking in your fridge.
Lunch Recipes
Torta Pasqualina
Easy Dessert Recipes
Hot Cross Bun Bread and Butter Pudding
Easy Baking Recipes
Mini Egg Cookies
Easy Dinner Recipes
Asparagus Risotto (Risotto Agli Asparagi)
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
Salmon with pesto crust
Ingredients
- 2 large salmon fillets
- 2 tbsp fresh pesto
- 120 g giant couscous
- ½ vegetable stock cube
- 3 tbsp olive oil
- 250 g cherry tomatoes
- 1-2 cloves garlic, crushed
- handful of basil, finely sliced
- Salt and freshly ground black pepper
To serve:
- 30 g feta, crumbled
- Fresh pesto, to drizzle
- Fresh basil leaves
Instructions
- Preheat the oven to 190C Fan and line a baking sheet with non-stick baking paper.
- Place the salmon fillets (skin side down) on the baking sheet and spread each one with a dollop of pesto. Roast in the oven for about 8-10 minutes – or until they give way and begin to flake when nudged with a knife.
- Meanwhile, prepare the giant couscous: tip the giant couscous into a medium-sized saucepan and pour over boiling water. Crumble in ½ a stock cube and stir to dissolve. Place over a medium heat and boil for 6-8 minutes until just tender. Drain well and tip into a bowl.
- For the tomatoes: add the olive oil to a medium-sized saucepan and place over a gentle heat. Add the cherry tomatoes (don’t worry about slicing) and season well with salt and freshly ground black pepper. Allow to bubble away for a few minutes, swirling the pan every now and then to stop them from catching and burning.
- When the tomatoes start to soften, gently squash them down with the back of a wooden spoon – you want them to release their juices and mix with the olive oil to become the most delicious ‘dressing’ for the couscous. Add the garlic and cook for another minute or so, stirring often.
- Pour the tomatoes into the drained couscous. Add the sliced basil and mix well. Taste and adjust the seasoning – remember we will be scattering over feta before serving which is naturally quite salty.
- To serve: scoop the couscous onto two plates, top with the salmon and scatter over the crumbled feta. Drizzle with more pesto, if wished, and garnish with fresh basil leaves. Enjoy!
