Herb-crusted salmon on chargrilled vegetables with basil pesto

Try this Mediterranean inspired salmon recipe from Steve Roberts one of the talented professional chefs at the Auckland Seafood School.

Rich salmon, fresh herbs, grilled vegetables and pesto – all cooked on the barbecue. How simple is that?

serves 4

Chef:  Steve Roberts

Chargrilled vegetables

4 field mushrooms

4 small courgettes, quartered lengthways

1 red onion, peeled and quartered

¼ eggplant, sliced thickly

4 baby leeks, trimmed

Sea salt and freshly ground black pepper

4 tbsp extra virgin olive oil

2 tbsp basil pesto


Handful Italian parsley, roughly chopped

2 limes, zested

2 tsp freshly ground black pepper

1 tsp salt

handful chervil, roughly chopped

pinch dried chilli flakes

1 clove garlic, finely chopped

4 x 180 g salmon fillets, skinned and pin bones removed

50 ml extra virgin olive oil

2 tbsp basil pesto

2 tbsp balsamic reduction

1. Preheat oven grill or barbecue to a low heat.

2. To make the herb crust for the salmon, in a small bowl mix parsley, finely chopped lime zest, pepper, salt, chervil, chilli and garlic.

3. Brush salmon fillets with olive oil and dip into herb mix so both sides are generously coated.

4. Place salmon on a baking tray and grill, or place directly on barbecue plate and cook to your liking.

5. To make the chargrilled vegetables, place mushrooms, courgettes, red onion, eggplant and leeks into a large bowl and toss with salt, pepper and olive oil.

6. Transfer vegetables to a baking dish and place under a moderate grill, or place on the barbecue and cook, turning, until done.

7. Remove vegetables from grill or barbecue and allow to cool a little before tossing through basil pesto.

8. Arrange vegetables on a platter or individual plates and top with salmon. Serve drizzled with a little more basil pesto and balsamic reduction.

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