Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2960 / 708
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Cook quinoa
Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measuredwater, stockcube 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 salmonfillets and cook for 3-4 min on either side until cooked through. Season with salt and pepper.
Serve the salmon over the greenpea quinoa with the pesto and lemon wedges to the side.