Pesto Topped Salmon with Broccoli and Tomatoes recipe

I know that the combination of tinned tomatoes, cannellini beans and broccoli may not sound exciting but once you add salmon fillets and pesto breadcrumbs, something great happens.

Although this dish takes around an hour to make, it’s a lovely, lazy dish. There’s no need to boil the broccoli; just chop it into small florets and bake in the oven with the tomatoes.

One tub of pesto makes twice the amount of breadcrumbs needed. I put half in the freezer to use later, which makes cooking this dish even easier the second time around.

For years I served this with a side of garlicky rosemary cannellini beans until one day, feeling even lazier than usual, I added the beans to the dish alongside the fish and was happy with the result. A small sacrifice in flavour for less prep and washing up. I use half to one tin of beans depending on how hungry I am and how big my broccoli is.

Cod or any white fish works well but salmon is my favourite. If your fish comes with the skin on, place it skin-side down in a dry frying pan for a minute or so, then remove the fish from the pan and slide a knife under the skin; it should peel away easily. Fry both sides of the skin until crisp and eat with the main dish. I find crispy fish skin completely delicious but it's not for everyone and to my great joy, Col isn’t a fan, so I get to eat both skins.