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Macadamia basil pesto salmon


  • 1 cup baby spinach
  • 1 cup basil
  • 1/4 cup dill
  • 4 roasted garlic cloves
  • 1/2 lemon juice and zest
  • 2/3 cup grated parmesan
  • 1 cup roasted Nutworks macadamias
  • 1 cup extra virgin olive oil
  • 2 fillets salmon
  • 1 small bag rocket
  • 1/2 red onion
  • 2 radish
  • Flaked salt


  1. Preheat oven to 200°C.
  2. Roast garlic for 30 minutes, add tray of macadamias for the final few minutes to toast.
  3. Place baby spinach, basil and dill in food processor with roasted garlic, lemon juice, zest and extra virgin olive oil.
  4. Pulse to combine.
  5. Add roasted macadamias and parmesan, lightly pulse to desired texture.
  6. Season to taste. Can store in a jar for up to 2 weeks in the fridge.
  7. Thinly slice red onion and radish, toss in a bowl with rocket and a drizzle of olive oil, set aside.
  8. Pan sear salmon for 12 to 15 minutes or until crispy and cooked through. Rest for 2 minutes.
  9. Plate salmon with rocket and red onion salad, topped with macadamia pesto.


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