Lunch • Fish / seafood • up to 30 min • Oven • Nut-free
Ingredients: * Salmon fillet – 150 g * Basil pesto – 20 g * Mozzarella – 50 g * Olive oil – 1 teaspoon (5 ml) * Salt – 1 g * Pepper – 0.5 g
PREPARATION – AIRFRYER
*Preheat airfryer to data-start="501" data-end="510">180°C.
*Place the salmon in a basket (on baking paper or a silicone liner).
*Spread the pesto over the fish.
*Place the mozzarella slices on top.
*Drizzle with olive oil and season with salt and pepper.
*Bake for 8–10 minutes until the cheese melts, and the fish will be juicy.
PREPARATION – OVEN: * Place the salmon in a baking dish. * Spread pesto over the fish. * Place mozzarella slices on top. * Drizzle with olive oil and season with salt and pepper. * Bake until the cheese is lightly browned.
📊 KETO (1 serving): * Calories ~420 kcal * Fat ~34 g * Protein ~28 g
💡 TIP: * Don't bake the salmon too long - it should stay juicy inside.
