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Sun-Dried Tomato Pesto Salmon

Sun-Dried Tomato Pesto Salmon

with Potato Fries & Buttery Greens

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Salmon doesn't need much to make a great meal, which is why we've kept things simple with just a few spectacular additions. Our new red pesto, with sun-dried tomato, chargrilled capsicum, basil, almonds and Parmesan gives an irresistible flavour boost, while bright green veggies and baked potato fries provide loads of veggie content.

Tags:Low CalorieNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:MilkTree NutsFish
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

potatoes

1 head

broccoli

1 bag

green beans

1 unit

lemon

1 tub

red pesto

(ContainsMilk, Tree Nuts)

1 packet

salmon

(ContainsFish)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2250 kJ
Fat24.8 g
of which saturates3.4 g
Carbohydrate32.6 g
of which sugars12.7 g
Protein39.7 g
Sodium139 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
Bake fries
Bake fries
1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the potato on an oven tray lined with baking paper, drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then spread out in a single layer and bake until tender, 20-25 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time!

Prep the veg
Prep the veg
2

While the fries are baking, cut the broccoli into small florets and roughly chop the stalk. Trim the green beans. Cut the lemon into wedges.

cook veg
cook veg
3

Heat a large frying pan over a medium-high heat. Add the broccoli and a splash of water and cook, adding extra water as needed to prevent sticking, until softened slightly, 3-4 minutes.

Cook greens
Cook greens
4

Add the green beans and another splash of water to the pan with the broccoli. Cook until tender, 4-5 minutes. Add the butter (if using) and a good pinch of salt and pepper. TIP: For the low-calorie option, season the veggies but leave out the butter. Toss to coat the veggies, then transfer to a medium bowl. Cover to keep warm.

Cook salmon
Cook salmon
5

Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. TIP: Patting the skin dry helps it crisp up in the pan! When the oil is hot, add the salmon to the pan, skin-side down, and cook until just cooked through, 2-4 minutes each side (depending on thickness).

Serve up
Serve up
6

Divide the potato fries, salmon and buttery greens between plates. Spoon the sun-dried tomato pesto over the salmon and serve with the lemon wedges.