Pan Fried Salmon with Green Pea Quinoa
and Basil Pesto
Instructions
1 Cook quinoa
Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water, stock cube and quinoa to a saucepan and bring it to a boil. Reduce the heat to low, cover with a lid and simmer for 15 min or until the liquid is absorbed and the quinoa is tender. Add half of the green peas, mix, and keep warm.
2 Make pesto
Meanwhile, peel and mince the garlic. Grate the Parmesan. Add the basil, the remaining green peas, pine nuts, garlic (don't like raw garlic? Go easy!), the grated Parmesan, olive oil, salt and black pepper to a food processor. Blitz until smooth. Season with a squeeze of lemon juice. Alternatively, use a blender. This is your pesto.
3 Fry fish
Portion the salmon. Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the salmon fillets and cook for 3-4 min on either side until cooked through. Season with salt and pepper.
4 Serve
Serve the salmon over the green pea quinoa with the pesto and lemon wedges to the side.
Tips for fussy eaters
Serve with pasta instead of quinoa!
Pro tip
Fresh pesto keeps in the fridge for up to 3 days when stored in a clean glass container.
Salmon and pesto never fails!
Cooking Time: 20 min
Equipment Required: Food processor
Cals 773 · Prot 53 · Carbs 49 · Fat 36
Ingredients
Quinoa
Pesto
Fish
To serve
Salmon and pesto never fails!
Cooking Time: 20 min
Equipment Required: Food processor
Cals 773 · Prot 53 · Carbs 49 · Fat 36
Instructions
1 Cook quinoa
Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water, stock cube and quinoa to a saucepan and bring it to a boil. Reduce the heat to low, cover with a lid and simmer for 15 min or until the liquid is absorbed and the quinoa is tender. Add half of the green peas, mix, and keep warm.
2 Make pesto
Meanwhile, peel and mince the garlic. Grate the Parmesan. Add the basil, the remaining green peas, pine nuts, garlic (don't like raw garlic? Go easy!), the grated Parmesan, olive oil, salt and black pepper to a food processor. Blitz until smooth. Season with a squeeze of lemon juice. Alternatively, use a blender. This is your pesto.
3 Fry fish
Portion the salmon. Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the salmon fillets and cook for 3-4 min on either side until cooked through. Season with salt and pepper.
4 Serve
Serve the salmon over the green pea quinoa with the pesto and lemon wedges to the side.
Tips for fussy eaters
Serve with pasta instead of quinoa!
Pro tip
Fresh pesto keeps in the fridge for up to 3 days when stored in a clean glass container.
Ingredients
Quinoa
Pesto
Fish
To serve
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