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

Scale

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