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Salmon with pesto breadcrumbs


A fish dinner on Good Friday is an Easter tradition and this simple baked salmon recipe from Adelaide Central Market can be adapted to suit many seafood varieties.

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All the ingredients used in the one-tray recipe are available at the Central Market in the lead-up to Easter.

“Fresh Australian Atlantic salmon fillets are one of the best-selling seafood products over Easter,” says fishmonger Matt Cappo, from Cappo Seafood.

“The price across the Central Market is $29.99 per kilogram in the lead-up to Easter, making it a great buy when entertaining family and friends. South Australian oysters (from $13.99) and Spencer Gulf Prawns (from $17.99) are currently in season and are also popular choices for the Easter table.”

Salmon with pesto breadcrumbs, roasted tomatoes and broccolini


4 firm fish fillets (salmon, ocean trout or kingfish)
2 bunches broccolini, each stem halved lengthways
1 punnet baby roma or cherry tomatoes
1/3 cup kalamata olives
1 tablespoon baby capers, drained or rinsed
2 tablespoons olive oil
2 cloves garlic, crushed
Sea salt and freshly ground black pepper
½ cup fresh breadcrumbs
2 teaspoons finely grated lemon zest
Lemon wedges, to serve

Basil pesto

1 clove garlic, roughly chopped
1 ½ cups basil leaves
½ cup almonds, pistachios, pine nuts, cashews or hazelnuts
½ cup parmesan, grated
½ cup extra virgin olive oil

TIP: if time-poor, use a ready-made pesto.


Preheat oven to 230°C or 210°C fan-forced.

For the pesto, place garlic, basil, nuts and parmesan together in a food processor and blitz to a fine crumb. While the food processor is going, carefully and slowly add the olive oil until the pesto becomes a smooth paste.

For the pesto crumb, combine 1/3 cup pesto, breadcrumbs and lemon zest together in a mixing bowl, stirring until well combined. Set aside until required.

Bring a medium saucepan of water to the boil. Add prepared broccolini and blanch for 2 minutes. Drain and refresh under cold water.

In a large mixing bowl, combine blanched broccolini, tomatoes, olives and capers together. In a small bowl, combine olive oil, garlic salt and pepper, whisking to combine. Pour over the vegetables, tossing until well coated. Spread mixture onto a baking tray.

Place fish fillets (skin side down) over the prepared vegetables. Evenly divide the pesto crumb mixture into four and spoon onto each fish fillet, pressing gently to hold. Place baking tray in oven for 15-17 minutes, or until topping is golden and fish is just cooked through.

To serve, squeeze lemon over the salmon and vegetables.

Serves 4

As well as seafood, the Adelaide Central Market offers a range of other Easter goodies including house-made spelt hot cross buns from Wild Loaf, sourdough hot cross buns from Dough, hand-decorated sugar eggs and marshmallow bunnies from the Old Lolly Shop, giant chocolate Easter bunnies from The Adelaide Nut, and hand-painted chocolate hazelnut praline eggs from Providore.

Adelaide Central Market Easter trading hours are as follows:

Tuesday, March 22 – 7am to 5.30pm
Wednesday, March 23 – 7am to 5.30pm
Thursday, March 24 – 6am to 7pm
Friday, March 25 – Closed
Saturday, March 26 – 7am to 3pm
Sunday, March 27 – Closed
Monday, March 28 – Closed

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