Salmon & pesto-dressed veg

Name: Salmon & pesto-dressed veg
Total time: 30 min
Yield: 4
Ingredients: 600 g new potatoes; 200 g fine green beans; 200 g tenderstem broccoli; 4 x 120 g salmon fillets, scaled and pin-boned, from sustainable sources; olive oil; 25 g pine nuts; ½ a small clove of garlic; 50 g fresh basil; extra virgin olive oil; 15 g Parmesan cheese; 2 lemons

New potatoes, green beans & broccoli

Gluten-freegf

“Salmon is a great source of both omega 3, which helps to keep our hearts healthy, and vitamin D that helps to make our bones and teeth strong. Panfrying salmon is an easy way to get more oily fish in our diets – served with delicious, pesto-dressed potatoes and greens, it’s a great weeknight dinner. ”

Serves 4

Cooks In30 minutes

DifficultySuper easy

Healthy

Kid friendly

Fish, Lighter New Year, Gluten-free

Nutrition per serving

Calories

473

24%
Fat

24.2g

35%
Saturates

6.8g

34%
Protein

36.3g

73%
Carbs

27.6g

11%
Sugars

5g

6%
Salt

0.59g

10%
Fibre

6.2g

-

Of an adult's reference intake

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Ingredients

600 g new potatoes
200 g fine green beans
200 g tenderstem broccoli
4 x 120 g salmon fillets, scaled and pin-boned, from sustainable sources
olive oil
PESTO
25 g pine nuts
½ a small clove of garlic
50 g fresh basil
extra virgin olive oil
15 g Parmesan cheese
2 lemons

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Method

For the pesto, peel the garlic and add half to a jug with the pine nuts. Pick in the basil leaves and blitz until finely chopped.
Add 2 to 3 tablespoons of extra virgin olive oil–you need just enough to give it an oozy consistency – then finely grate and stir through the Parmesan. Give the mixture a final blitz, then halve the lemon and add a squeeze of juice to taste, then season with a pinch of black pepper.
Scrub the potatoes, then trim the beans and broccoli. Cook the potatoes in a large pan of boiling salted water for 15 minutes, or until tender, adding the beans and the broccoli for the final 5 minutes.
Meanwhile, heat a large non-stick frying pan over a high heat. Rub the salmon fillets all over with olive oil and season with salt and pepper. Place in the hot pan, skin-side down, turn the heat down to medium and cook for 4 minutes, or until the skin is golden and crisp.
Turn the fillets over, then cook for a further 2 to 3 minutes, or until just cooked through. Remove the pan from the heat, rest for 30 seconds, then add a good squeeze of lemon juice and give the pan a shake.
Drain the vegetables well, then tip into a large bowl. Add the pesto, then toss to coat.
Divide the salmon and vegetables between plates, drizzle over the pan juices, then cut the remaining lemon into wedges for squeezing over.

Tips

Pesto is fantastic – everyone likes it. As well as dressing vegetables, try it with pasta, roast meats on hot toasts, or drizzled over soups. Just give it a bash!