Pan-fried Salmon with Creamy Pesto Vegetables
Instructions
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.
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.
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 salmon fillets skin-side down and cook for 3-4 min on either side until cooked through.
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!).
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 692 · Prot 53 · Carbs 24 · Fat 41
Ingredients
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 692 · Prot 53 · Carbs 24 · Fat 41
Instructions
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.
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.
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 salmon fillets skin-side down and cook for 3-4 min on either side until cooked through.
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!).
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
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