1. Pre-heat oven to 180⁰c and line 1 baking tray with baking paper

2. Slice capsicum in half length-ways, removing seeds and place face-down on the baking tray

3. Roast for 20 mins and set aside

4. Once capsicum has cooled enough to handle, peel off skin

5. Place capsicum, cashews, garlic, basil, oil, cheese and juice in a food processor or mixing bowl

6. Blend (using stick blender if needed) until smooth with a few chunks

7. Place salmon on a baking tray and spread pesto to cover (you might have some pesto remaining - see note)

8. Sprinkle with bread crumbs

9. Cook for 30-35 minutes and serve with basil leaves

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Note: Can create pesto a day in advance to save time. Use any left-over as a dip!