Description

Delicious and wholesome pesto salmon & bean gratins featuring tender salmon fillets baked over a bed of spinach, cannellini beans, and cherry tomatoes, topped with a flavorful mix of soft cheese, pesto, and a crunchy parmesan breadcrumb crust. This recipe can be prepared fresh or frozen for convenient cooking later.

Ingredients

Scale

Vegetable Base

100g baby spinach
3 x 400g cans cannellini beans, drained
300g cherry tomatoes, halved
1 lemon, zested and juiced
2 tbsp olive oil

Topping Mixes

6 tbsp soft cheese
4 tbsp pesto
150g breadcrumbs
40g parmesan, grated
3 tbsp pine nuts

Protein

6 salmon fillets, skin removed

To Serve (Optional)

Crusty bread for serving

Instructions

Prepare the base: Divide the baby spinach evenly among six individual oven-safe baking dishes. Spoon the drained cannellini beans and halved cherry tomatoes over the spinach. Drizzle with olive oil, sprinkle lemon zest, and squeeze over lemon juice. Season well with salt and pepper, then gently toss the ingredients by hand to combine like a salad.
Mix toppings: In one bowl, combine the soft cheese and pesto until fully incorporated. In another bowl, mix the breadcrumbs, grated parmesan, and pine nuts. Season the salmon fillets with salt and pepper.
Assemble gratins: Place one salmon fillet onto the vegetable and bean mixture in each baking dish. Spread the soft cheese and pesto mixture evenly over each fillet. Scatter the breadcrumb, parmesan, and pine nut mixture on top, pressing it gently onto the salmon and surrounding vegetables.
Bake fresh: Preheat the oven to 200°C (180°C fan)/gas mark 6. Bake the gratins for 20-25 minutes, until the salmon is cooked through and the topping is golden and crisp.
Or freeze for later: Cover the dishes tightly with lids or foil and freeze for up to two months. Label with the name of the dish and cooking instructions.
Bake from frozen: When ready to cook, remove the lids and bake at 200°C (180°C fan)/gas mark 6 for 30-35 minutes until the salmon is cooked through and the topping is golden and crispy.
Serve: Serve the gratins hot, optionally with crusty bread for mopping up the juices.

Notes

Ensure the baking dishes are freezer-safe if you plan to freeze the gratins.
The lemon zest and juice brighten the flavors and balance the richness of the salmon and cheese topping.
Pressing the breadcrumb mixture onto the salmon helps create a crispy crust during baking.
Adjust cooking times slightly based on your oven and the thickness of the salmon fillets.
This dish pairs well with a green salad or steamed vegetables for a complete meal.

Prep Time: 15 minutes
Cook Time: 25 minutes (fresh) / 35 minutes (from frozen)
Category: Main Course
Method: Baking
Cuisine: Mediterranean

Keywords: salmon gratin, pesto salmon, baked salmon, cannellini beans, spinach gratin, parmesan breadcrumb topping