Sundried Tomato Pesto Salmon
with Fries & Buttery Greens
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Red Pesto
(Contains: Almond, Milk; May be present: Cashew, Eggs, Macadamia, Walnut.)
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1
Broccoli
1 packet
Green Beans
1
Potato
1
Lemon
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the 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 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.
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 to the pan with the broccoli. Cook until tender, 4-5 minutes. Add the butter and a good pinch of salt and pepper. Toss to coat the veggies, then transfer to a medium bowl. Cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. TIP: Patting the skin dry helps it crisp up in the pan! When the oil is hot, add the salmon to the pan, skin-side down, and cook until just cooked through, 2-4 minutes each side (depending on thickness).
Divide the potato fries, salmon and buttery greens between plates. Spoon the red pesto over the salmon and serve with the lemon wedges.
