With fresh seafood like salmon, all you need is a little pepper and fresh citrus to bring it to life! We're keeping things simple and light in this dish with the addition of pesto dressing and veggies. Oh, and don't forget to pat the salmon dry to make the skin super crispy!
pine nuts(ContainsTree Nuts)
lemon pepper spice blend(May be presentGluten)
creamy pesto dressing(ContainsTree Nuts, Fish, Milk)
plain flour (or gluten-free plain flour)(ContainsGluten)
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Transfer to the oven tray lined with baking paper and add a drizzle of olive oil and a pinch of salt and pepper. Toss to coat, then roast for 25-30 minutes or until tender. TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the potato is roasting, cut the zucchini into 1cm chunks. Trim the green beans and slice in half. Finely chop the garlic (or use a garlic press). Slice the lemon into wedges.
Heat a medium frying pan over a medium-high heat. Add the pine nuts and toast, tossing, for 3-4 minutes, or until golden. Transfer to a plate.
Return the pan to a medium-high heat with a drizzle of olive oil. Add the zucchini and green beans and cook for 4 minutes, or until just tender. Add the garlic and cook for 1 minute or until fragrant. Season with a pinch of salt and pepper. Transfer to a medium bowl and cover to keep warm.
On a plate, combine the plain flour, lemon pepper spice blend and a pinch of salt and pepper. Pat the salmon fillets dry, add to the flour mix and turn to coat. Return the pan to a medium heat with a drizzle of olive oil. Once hot, add the salmon, skin-side down, to the pan and cook for 2-4 minutes on each side (depending on thickness), or until just cooked through.
Divide the lemon pepper salmon, roast potatoes and veg between plates. Top the salmon with a dollop of creamy pesto dressing and sprinkle the pine nuts over the veggies. Serve with the lemon wedges. TIP: For the low-calorie option, serve without the pine nuts.