Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Cook salmon
Preheat the oven to 200°C/180°C fan. Portion the salmon. Place the salmon on a baking tray. Using a sharp knife, make an incision along each fillet, without cutting all the way down to the skin. With a spoon, fill the incisions with the pesto. Season with black pepper and roast for 12-15 min, or until cooked through.
2 Prep veggies
Trim the green beans. Pick and roughly chop the basil leaves.
3 Make sauce
Heat a pan over a medium heat. Add a drizzle of olive oil, the butter and the cherrytomatoes. Cook for 4 min or until the butter begins to brown. Add 0.5/0.5/1 stockcube and the measuredwater. Cook for 3 min further or until the sauce begins to thicken.
Tip!The browned butter is ready when the milk solids become golden brown in color, oil slightly darkens in color, and when it smells intensely nutty.
4 Green beans
Meanwhile, cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.
Add the drained greenbeans and freshbasil leaves to sauce and toss. Season with salt and pepper to taste. Remove the pan from the heat and add 1/1.5/2 tbsp of lemon juice.
Serve the pestosalmon on plates. Add the vegetables and lemonbutter sauce to the side.