Basil Pesto Salmon

Basil Pesto Salmon

with Sweet Potato Fries & Buttery Greens

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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.

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

2 unit

sweet potato

1 head

broccoli

1 bag

green beans

1 unit

lemon

1 tub

traditional pesto

(ContainsMilk, Tree Nuts)

1 packet

salmon

(ContainsFish)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2220 kJ
Fat25.3 g
of which saturates8.3 g
Carbohydrate30.9 g
of which sugars12.9 g
Protein39.3 g
Sodium201 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Baking Paper
Baking Tray
Chopping board
Knife
Medium Bowl
Large Non-Stick Pan
InstructionsPDF
Instructions
1

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!

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.

3

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.

4

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.

5

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.

6

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.