Green Pesto Salmon in Lemon Butter Sauce
with Greens
Simple, packed with flavour and delicious! Bon appetit!
30 min
Simple, packed with flavour and delicious! Bon appetit!
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Ingredients
Number of People:
Salmon
Skin-on salmon fillet
6*
350 Grams
Green pesto
4*
30 Grams
Black pepper
0.5 Tsp
Greens
Green beans
250 Grams
Fresh basil
15 Grams
Olive oil
1 Tbsp
Salted butter
4*
20 Grams
Cherry tomatoes
150 Grams
Vegetable stock cube
0.5 Piece
Water
150 ML
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Lemon
1 Piece
Allergens
*6 Fish, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
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 cherry tomatoes. Cook for 4 min or until the butter begins to brown. Add 0.5/0.5/1 stock cube and the measured water. 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.
5 Add
Add the drained green beans and fresh basil 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.
6 Serve
Serve the pesto salmon on plates. Add the vegetables and lemon butter sauce to the side.
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