Dinner

Pesto Salmon & Bean Gratin Recipe

ByJack Voss November 6, 2025November 6, 2025

Introduction

This Pesto Salmon & Bean Gratin combines tender salmon fillets with creamy cannellini beans, fresh spinach, and vibrant cherry tomatoes. Topped with a cheesy, crunchy pesto breadcrumb layer, it’s a delicious and wholesome meal that’s easy to prepare and perfect for any night of the week.

The image shows a white deep round dish filled with a baked meal. In the center, there is a golden crusted piece of fish topped with green herb sauce and sprinkled with toasted pine nuts. Around the fish, scattered cherry tomato halves appear bright red and soft, mixed with cooked white beans and fresh dark green spinach leaves. The baking dish is placed on a white marbled surface with a striped gray and white cloth underneath and a silver spoon resting beside it. The dish looks warm, fresh, and colorful with a mix of textures from crispy, soft, and leafy elements. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)

Instructions

Step 1: Divide the spinach evenly between six individual baking dishes that are safe to go from freezer to oven. Spoon the drained cannellini beans and halved cherry tomatoes over the spinach. Drizzle with olive oil, scatter over some lemon zest, squeeze over lemon juice, and season well. Toss gently with your hands, as you would a salad.
Step 2: In a bowl, mix the soft cheese and pesto together until combined. In another bowl, combine the breadcrumbs, grated parmesan, and pine nuts. Season the salmon fillets and place one in each dish. Spread the soft cheese and pesto mixture evenly over each fillet. Scatter the breadcrumb mixture on top, pressing it gently onto the salmon and a little onto the vegetables below.
Step 3: To cook immediately, preheat your oven to 200°C (180°C fan or gas mark 6) and bake the gratins for 20–25 minutes until the salmon is fully cooked and the topping is golden and crisp.
Step 4: Alternatively, cover each dish tightly and freeze for up to two months. Label the lids with the dish name and cooking instructions. When ready to cook from frozen, bake uncovered at 200°C (180°C fan or gas mark 6) for 30–35 minutes until hot and golden.
Step 5: Serve the gratins hot with crusty bread, if desired, to soak up all the tasty juices.

Tips & Variations

For extra flavor, add a pinch of chili flakes to the breadcrumb topping before baking.
Swap cannellini beans for butter beans or great northern beans if preferred.
Use goat cheese instead of soft cheese for a tangier topping.
You can prepare the gratins ahead and freeze, making weeknight dinners quick and easy.

Storage

Store any leftover gratins in an airtight container in the refrigerator for up to 2 days. Reheat gently in a preheated oven at 180°C until warmed through, to keep the topping crisp. The gratins can be frozen before baking for up to two months; cook directly from frozen as per instructions.

How to Serve

A white bowl contains a layered dish starting with a base of golden-browned small potatoes mixed with melted cheese and some light green spinach leaves scattered around. On top, vibrant red cherry tomatoes are sliced and nestled in between, adding bright color. The main layer is a large, baked fish fillet covered with a crumbly green herb and pine nut crust, slightly browned and crisp, sitting on the potatoes. Lightly toasted pine nuts are sprinkled all over the dish, adding a crunchy texture. The bowl rests on a white marbled surface with a striped grey and white cloth partially visible beneath it, and a woman's hand holds a metal serving spoon nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, frozen salmon fillets can be used but ensure they are fully thawed and patted dry before assembling the gratins to avoid excess moisture.

What can I serve instead of crusty bread?

You can serve the gratins alongside steamed rice, new potatoes, or a light green salad for a different accompaniment.

Jack Voss