- 2 whole skinned fillets of salmon, each around 450g (1lb)
- 1 x 190g jar pesto sauce, such as Saclà
- 55g (2¼oz) ground almonds
- a little olive oil
- For the fresh tomato sauce
- 4 large ripe tomatoes, roughly chopped
- 3tbsp red wine vinegar
- 200ml (7fl oz) olive oil
- You will need
- some kitchen or butchers' string
Put all the tomato sauce ingredients into a blender. Whizz until smooth, season with salt and pepper, then cover and refrigerate. Run your fingers along the cut side of the salmon, removing any stray pin bones with tweezers.
Preheat the oven to 190 C, 170 C fan, 375 F, gas 5. Mix together the pesto sauce and ground almonds. Cut a piece of string three times as long as the salmon. Place one fillet, skinned side out, on the string; this just makes it less fiddly to tie up. Now spread the pesto mixture on top, leaving 2.5cm (1in) around the edges. Place the next piece of salmon on top, skinned side out. Tie up with the long string lengthways, then cut 4 pieces of string to go around the salmon (see photo) and tie widthways with a bow. Place in an oiled roasting tin; two big fish slices should make it easy to lift.
Drizzle with a little olive oil and bake for 35 minutes, so that it is just cooked through. Remove from the oven, cover and leave to rest for 5 minutes this is important as it makes it easier to cut then serve with the fresh tomato sauce.