Pesto salmon bean gratins
Ingredients
- 100g baby spinach
- 3 x 400g cans cannellini beans drained
- 300g cherry tomatoes halved
- 2 tbsp olive oil
- 1 lemon zested and juiced
- 6 tbsp soft cheese
- 4 tbsp pesto
- 150g breadcrumbs
- 40g parmesan grated
- 3 tbsp pine nuts
- 6 salmon fillets, skin removed
- crusty bread to serve (optional)
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