This dish is a perfect, light proposal for spring lunch. A piece of good fish and aromatic pesto with cashew nuts guarantee success. Served on fresh spinach with a bit of chilli is an ideal composition of flavors.

Salmon in any form is a wealth of polyunsaturated fatty acids, including omega-3 fatty acids, which are extremely valuable for the body.


  • salmon fillet 1 pcs/person.
  • handful of cashew nuts
  • 1 tablespoon of butter
  • lemon

Ingredients for pesto:

  • fresh basil leaves (approx. 1 pot)
  • cloves of garlic
  • 2 handfuls of cashew nuts
  • a piece of grated parmesan cheese
  • 5 tablespoons of olive oil
  • salt and black pepper to taste

Ingredients for chilli spinach:

  • baby spinach packaging
  • cloves of garlic
  • 1 tablespoon of butter
  • chilli and salt to taste


Blend all ingredients into pesto with a blender and season with salt and pepper (you can also use ready-made pesto from the shop). Place the fish skin down in a heatproof dish greased with butter and sprinkled with a little olive oil. Then put the pesto on the salmon and add a few finely chopped cashew nuts on top.

Bake in the oven for 30 minutes at 190 degrees. Bake for the first 5 minutes without covering, then cover for the next 20 minutes and the last 5 minutes again without covering. It tastes best with a slice of lemon, served on fresh spinach baby fried in butter with garlic and a bit of chili.

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Salmon in basil pesto with cashew nuts
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Bartek & Sylwia

SamaSzama is our joint project of an online culinary book, which is to cover the dishes for the whole year. What counts are the ingredients of good quality, great taste but also the simplicity of preparing meals. We hope that you will like our recipes.

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