Pan-fried Salmon with Creamy Pesto Vegetables

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Instructions

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1 Prep

Trim the green beans and slice them in half. Slice the zucchini in half lengthways, then slice it into half moons. Chop the broccoli into florets. Portion the salmon

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2 Boil

Bring a pot of salted water to the boil. Add the green beans, broccoli and peas and cook for 3 min until tender. Drain.

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3 Fry zucchini

Meanwhile, heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the zucchini and fry for 5 min until golden.

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4 Fry salmon

Meanwhile, sprinkle the salmon skin with salt. Heat a second non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the salmon fillets skin-side down and cook for 3-4 min on either side until cooked through.

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5 Pesto veg

After 5 min, add the drained peas, broccoli and beans along with the cream cheese and pesto to the zucchini. Toss until well combined (add a splash of water if needed!).

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6 Serve

Slice the lemon into wedges. Serve the salmon alongside the creamy pesto vegetables. Season with a squeeze of lemon juice and finish with a generous grind of black pepper

Tips for fussy eaters

Keep their veggies plain!

Pro tip

Cook your salmon for a couple of min less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.

Like all oily fish, salmon is rich in omega-3 fatty acids, making it an excellent promoter of heart and brain health.

Cooking Time: 20 min

Cals 726 · Prot 52 · Carbs 24 · Fat 46

Ingredients

Number of people

Skin-on salmon fillet 350 Grams
Green beans 150 Grams
Small zucchini 2 Piece
Broccoli 200 Grams
Green peas 100 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Cream cheese 80 Grams
Green pesto 50 Grams
Lemon 1 Piece
Black pepper 0.5 Tsp

Like all oily fish, salmon is rich in omega-3 fatty acids, making it an excellent promoter of heart and brain health.

Cooking Time: 20 min

Cals 726 · Prot 52 · Carbs 24 · Fat 46

Instructions

photo

1 Prep

Trim the green beans and slice them in half. Slice the zucchini in half lengthways, then slice it into half moons. Chop the broccoli into florets. Portion the salmon

photo

2 Boil

Bring a pot of salted water to the boil. Add the green beans, broccoli and peas and cook for 3 min until tender. Drain.

photo

3 Fry zucchini

Meanwhile, heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the zucchini and fry for 5 min until golden.

photo

4 Fry salmon

Meanwhile, sprinkle the salmon skin with salt. Heat a second non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the salmon fillets skin-side down and cook for 3-4 min on either side until cooked through.

photo

5 Pesto veg

After 5 min, add the drained peas, broccoli and beans along with the cream cheese and pesto to the zucchini. Toss until well combined (add a splash of water if needed!).

photo

6 Serve

Slice the lemon into wedges. Serve the salmon alongside the creamy pesto vegetables. Season with a squeeze of lemon juice and finish with a generous grind of black pepper

Tips for fussy eaters

Keep their veggies plain!

Pro tip

Cook your salmon for a couple of min less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.

Ingredients

Number of people

Skin-on salmon fillet 350 Grams
Green beans 150 Grams
Small zucchini 2 Piece
Broccoli 200 Grams
Green peas 100 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Cream cheese 80 Grams
Green pesto 50 Grams
Lemon 1 Piece
Black pepper 0.5 Tsp
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