- In a bowl mix the pesto, breadcrumb and 2 tbsp of olive oil together.
- Place the salmon on a baking tray and spread 1 tbsp of sundried tomato paste over each salmon portion. Top with the pesto crumb.
- Place the salmon in the middle of the oven (180°c fan) and cook for 20 minutes or until the salmon is cooked.
- While the salmon is cooking heat a pan and add 2 tbsp of olive oil. Add the onions & peppers and season. Cook on a medium heat for 5 – 6 minutes until the onions and pepper start to soften.
- Add the olives and sundried tomato paste and cook for a further 2 minutes.
- Add the vinegar and honey. Cook for a further minute.
- Remove from heat taste and correct the seasoning if required.
- Divide the peppers between the plates and serve with the salmon.
- Scatter over the rocket leaves if using and drizzle with a little extra olive oil.
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