Salmon & pesto-dressed veg




Serves 4 | Cooks In30 minutes | DifficultySuper easy

“Salmon is a great source of both omega 3, which helps to keep our hearts healthy, and vitamin D that helps to make our bones and teeth strong. Panfrying salmon is an easy way to get more oily fish in our diets – served with delicious, pesto-dressed potatoes and greens, it’s a great weeknight dinner. ”


Ingredients
  • 600 g new potatoes
  • 200 g fine green beans
  • 200 g tenderstem broccoli
  • 4 x 120 g salmon fillets, scaled and pin-boned, from sustainable sources
  • olive oil
  • 1 lemon
PESTO
  • 25 g pine nuts
  • ½ a small clove of garlic
  • 50 g fresh basil
  • extra virgin olive oil
  • 15 g Parmesan cheese
  • 1 lemon
Method
  • To make the pesto, place a small frying pan over a medium heat, tip in the pine nuts and toast until very lightly golden – keep them moving so they don’t burn, then place in a small bowl and put to one side.
  • Peel the garlic, then place in a pestle and mortar with a pinch of sea salt.
  • Pick and tear in the basil leaves.
  • Bash the mixture to a paste, then add the pine nuts and pound again, leaving a little bit of texture. Scrape the mixture into the small bowl.
  • Add 2 to 3 tablespoons of extra virgin olive oil – you need just enough to bind the pesto and give it an oozy consistency – then finely grate and stir through the Parmesan.
  • Add a squeeze of lemon juice. Have a taste and season with a pinch of black pepper and a squeeze more lemon juice, if you think it needs it.
  • Scrub the potatoes well, then trim the beans and broccoli.
  • Fill a large pan three quarters of the way up with boiling water, add a pinch of salt and bring to the boil.
  • Once boiling, carefully add the potatoes and cook for 15 minutes, adding the beans and the broccoli for the final 5 minutes.
  • Meanwhile, heat a large non-stick frying pan over a high heat.
  • Rub the salmon fillets all over with olive oil and season with salt and pepper.
  • Place in the hot pan, skin-side down, turn the heat down to medium and cook for 4 minutes, or until golden underneath.
  • Use a fish slice to turn them over, then cook the fillets for a further 2 to 3 minutes, or until just cooked through.
  • Remove the pan from the heat, rest for 30 seconds, then add a good squeeze of lemon juice and give the pan a good shake.
  • Drain the vegetables well, then tip into to a large bowl. Add the pesto, then use tongs to coat everything nicely.
  • Divide the fish fillets and vegetables between your plates, drizzle over the juices from the pan, then serve with lemon wedges for squeezing over.

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