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 until tender, 20-25 minutes. TIP: Cut the sweet potato to the correct size so 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.
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, until softened, 3-4 minutes. Add the green beans and another splash of water. Cook until tender, 4-5 minutes. Add the butter and a generous 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 until just cooked through, 3-4 minutes each side (depending on thickness). TIP: You can serve salmon slightly rare in the centre.
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 version, omit the remaining pesto.