Try this pesto salmon recipe, or contribute your own.
Suggest a better descriptionFor 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.
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Serving Size: 1 Serving (630g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 533 | ||
Calories from Fat: 112 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 168.7mg | 52 % | |
Sodium 283.6mg | 10 % | |
Potassium 1847.9mg | 49 % | |
Total Carbohydrate 35.3g | 10 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 28.7g | ||
Protein 69.4g | 99 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 533
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