Pan Fried Salmon with Green Pea Quinoa

and Basil Pesto

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low-carb
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low-carb
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Instructions

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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.

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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.

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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

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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

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

Salmon and pesto never fails!

Cooking Time: 20 min

Equipment Required: Food processor

Cals 773 · Prot 53 · Carbs 49 · Fat 36

Instructions

photo

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.

photo

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.

photo

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

photo

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

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
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