Salmon with carrot and rocket pesto

Try our recipe for crispy-skin salmon drizzled with a homemade rocket pesto. It’s a great way to add more seafood to your menu.





  • 1 bunch Dutch carrots, halved lengthways, leafy tops reserved
  • 1/3 cup (25g) finely grated parmesan
  • 1/3 cup (55g) dry-roasted almonds
  • 1 garlic clove, crushed
  • 60g pkt Coles Australian Baby Rocket
  • 1/3 cup (80ml) olive oil
  • 4 Coles Tasmanian Skin On Salmon Portions
  • 200g snow peas



Place reserved carrot tops, parmesan, almonds, garlic and rocket in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream. Season.


Heat a barbecue grill or chargrill on high. Season the salmon. Cook for 2-3 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.


Meanwhile, spray carrot and snow peas with olive oil spray. Cook carrot on the grill, turning, for 5 mins or until just tender. Transfer to a plate and cover to keep warm. Cook the snow peas for 1 min each side or until tender.


Drizzle salmon with rocket pesto and serve with carrot and snow peas.

Serve with lemon wedges.


Waste wise 

Dutch carrots have more delicate skins than regular carrots, so you can eat them unpeeled. Simply give them a little scrub before cooking. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.