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 check out our tip for making salmon skin super crispy!
lemon pepper spice blend
pesto dressing supreme
Preheat the oven to 220°C/200°C fan forced. Cut the potato (unpeeled) into 1cm chunks. TIP: Cut the potato to the correct size to ensure it cooks in the allocated time. Transfer to an 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 20-25 minutes or until tender.
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 cook, tossing, for 3-4 minutes, or until golden and toasted. Transfer to a plate and set aside.
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 a further 1 minute or until fragrant. Season with a pinch of salt and pepper. Transfer to a medium bowl and cover with foil to keep warm.
On a plate, combine the plain flour, a pinch of salt and pepper and the lemon pepper spice blend. Pat the salmon dry with paper towel, then add to the flour 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 pesto dressing supreme and sprinkle the pine nuts over the veggies. TIP: For the low-calorie option, use only 3/4 of the pesto dressing! Serve with lemon wedges.