Pan Fried Salmon with Green Pea Quinoa

and Basil Pesto
Salmon and pesto never fails!
Cals 773 · Prot 53 · Carbs 49 · Fat 36
Chef's choice
Low-Carb
Try Hello Chef Now
20 min
Pan Fried Salmon with Green Pea Quinoa and Basil Pesto
Salmon and pesto never fails!
Cals 773 · Prot 53 · Carbs 49 · Fat 36
Chef's choice
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Quinoa
White quinoa
100 Grams
Water
250 ML
Vegetable stock cube
1 Piece
Green peas
100 Grams
Pesto
Garlic cloves
1 Piece
Parmesan
30 Grams
Fresh basil
30 Grams
Green peas
100 Grams
Pine nuts
20 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Fish
Skin-on salmon fillet
350 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
To serve
Lemon
1 Piece

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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Cook quinoa

1 Cook quinoa

Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured waterstock 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.
Make pesto

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.
Fry fish

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
Serve

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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