Fresh and vibrant salmon doesn't need much to make it a delicious meal, that's why we've gone simple and spectacular with our additions. Bright green veggies and baked sweet potato fries provide loads of veggie content, while a smear of tasty pesto adds a flavour boost.
traditional pesto(ContainsMilk, Tree Nuts)
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm fries. Place the sweet 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 bake for 20-25 minutes or until tender. TIP: Cut the sweet potato to the correct size to ensure it cooks in the allocated time!
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.
In a medium bowl, combine 1/2 the traditional pesto with a generous pinch of salt and pepper. Pat the salmon fillets dry, add to the pesto mixture and gently toss to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli and a splash of water and cook for 3-4 minutes or until softened. Add the green beans and a dash more water. Cook for a further 5-6 minutes or until tender. Add the butter and a good pinch of salt and pepper. Toss to coat the veggies in the seasoned butter, then transfer to a medium bowl. Cover to keep warm.
Return the frying pan to a medium heat with a drizzle of olive oil. Add the salmon to the pan, skin-side down, and cook for 3-4 minutes on each side (depending on thickness), or until just cooked through.
Divide the sweet potato fries, pesto salmon and buttery greens between plates. Spoon the remaining pesto over the salmon and serve with the lemon wedges. TIP: For the low-calorie option, don't serve with the remaining pesto.