Pesto Salmon & Bean Gratin Recipe
Introduction
This pesto salmon and bean gratin is a vibrant, wholesome dish that combines tender salmon with creamy beans, fresh spinach, and a crunchy, cheesy topping. Perfect for a comforting weeknight dinner, it’s easy to prepare and even freezer-friendly.
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 use in the oven and freezer. Spoon the drained cannellini beans and halved cherry tomatoes over the spinach. Drizzle with olive oil, scatter some lemon zest, squeeze over lemon juice, and season well. Toss everything gently with your hands to combine, similar to making a salad.
- Step 2: In one bowl, mix the soft cheese with the pesto until combined. In another bowl, mix the breadcrumbs, grated parmesan, and pine nuts together. Season the salmon fillets, then place one fillet in each prepared dish.
- Step 3: Spread the soft cheese and pesto mixture evenly over each salmon fillet. Sprinkle the breadcrumb mixture on top, pressing it gently onto the salmon and a little onto the vegetables and beans.
- Step 4: To cook immediately, preheat the oven to 200°C (180°C fan/gas mark 6) and bake the gratins for 20–25 minutes, or until the salmon is cooked through and the topping is golden.
- Step 5: To freeze, cover the dishes tightly and store for up to two months. Label with the dish name and cooking instructions. To cook from frozen, bake uncovered at 200°C (180°C fan/gas mark 6) for 30–35 minutes.
- Step 6: Serve warm, optionally with crusty bread for mopping up the delicious juices.
Tips & Variations
- Use a mix of soft cheeses like cream cheese or ricotta for a creamier topping.
- Swap pine nuts for chopped walnuts or almonds for a different crunch.
- Adding a pinch of chili flakes to the breadcrumb mix gives a subtle heat.
- Ensure your baking dishes are freezer-safe to avoid cracking when transferring from freezer to oven.
Storage
Store cooked gratins in the refrigerator for up to 2 days in an airtight container. Reheat gently in the oven at 180°C until warmed through to keep the topping crisp. Uncooked gratins can be frozen for up to two months as described above.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of fish instead of salmon?
Yes, firm white fish like cod or haddock can be substituted, but cooking times may vary slightly depending on thickness.
Is it necessary to remove the skin from the salmon?
Removing the skin helps the topping adhere better and makes eating easier, but you can leave it on if you prefer.
Print
Pesto Salmon & Bean Gratin Recipe
- Total Time: 40 minutes (fresh) or 50 minutes (from frozen)
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This Pesto Salmon & Bean Gratin is a deliciously wholesome dish featuring tender salmon fillets baked over a bed of spinach, cannellini beans, and cherry tomatoes, topped with a flavorful mix of soft cheese, pesto, crunchy parmesan breadcrumbs, and toasted pine nuts. Ideal for a comforting meal, it can be prepared fresh or frozen for convenience.
Ingredients
Vegetables and Beans
- 100g baby spinach
- 3 x 400g cans cannellini beans, drained
- 300g cherry tomatoes, halved
Salmon and Dairy
- 6 salmon fillets, skin removed
- 6 tbsp soft cheese
- 40g parmesan, grated
Other Ingredients
- 2 tbsp olive oil
- 1 lemon, zested and juiced
- 4 tbsp pesto
- 150g breadcrumbs
- 3 tbsp pine nuts
- Crusty bread, to serve (optional)
Instructions
- Prepare the Base: Divide the baby spinach evenly among six individual baking dishes that are safe for freezer and oven use. Add the drained cannellini beans and halved cherry tomatoes on top.
- Season and Mix: Drizzle the olive oil over the vegetables and beans, then scatter over the lemon zest and squeeze lemon juice over everything. Season well with salt and pepper, and gently toss using your hands as if mixing a salad.
- Prepare Toppings: In one bowl, combine the soft cheese and pesto to create a creamy herb mixture. In another bowl, mix together the breadcrumbs, grated parmesan, and pine nuts, seasoning lightly.
- Assemble the Gratin: Season the salmon fillets and place one fillet atop each vegetable and bean mixture in the baking dishes. Spread the pesto-soft cheese mixture evenly on each fillet. Next, scatter the cheesy breadcrumb mixture over the top, pressing lightly so it adheres to the salmon and some falls onto the veggies.
- Bake Fresh: Preheat the oven to 200°C (180°C fan)/Gas mark 6. Bake the gratins for 20-25 minutes or until the salmon is thoroughly cooked and the topping is golden and crisp.
- Freeze for Later: Alternatively, cover the assembled dishes tightly and freeze for up to two months. Label each dish with the name and cooking instructions.
- Cook from Frozen: To cook frozen gratins, uncover and bake at 200°C (180°C fan)/Gas mark 6 for 30-35 minutes until cooked through and golden.
- Serve: Serve the gratins hot, optionally accompanied by crusty bread to mop up the flavorful juices.
Notes
- You can substitute soft cheese with cream cheese or ricotta for a similar creamy texture.
- For a nut-free version, omit the pine nuts and increase the amount of parmesan or breadcrumbs.
- The gratins freeze well, making them a convenient option for meal prep.
- Ensure baking dishes are freezer-to-oven safe to avoid cracking.
- Adjust seasoning after mixing if needed, especially before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes (fresh) or 35 minutes (from frozen)
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: pesto salmon, bean gratin, baked salmon, cannellini beans, pesto recipe, healthy salmon, fish gratin, easy dinner, freezer meal
