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.
Trim the greenbeans 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.
Bring a pot of salted water to the boil. Add the greenbeans, broccoli and peas and cook for 3 min until tender. Drain.
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.
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 salmonfillets skin-side down and cook for 3-4 min on either side until cooked through.
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.
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!).
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 blackpepper.