Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2460 / 590
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
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 bake for 12-15 min, or until cooked through.
Meanwhile, trim the green beans. Pick and roughly chop the basil leaves.
3 Make sauce
Heat a pan over a medium heat with a drizzle of olive oil, the butter and the cherrytomatoes. Cook for 4 min or until the butter begins to brown. Meanwhile, boil the measuredwater and dissolve the 0.5/0.5/1 stockcube in it. After 4 min, add the stock and cook for 3 min further or until the sauce begins to thicken.
4 Boil green beans
Meanwhile, cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.
5 Finish sauce
Add the drained greenbeans and the freshbasil leaves to the 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 with the greenbeans, tomatoes and lemonbutter sauce to the side.