Red Pesto Salmon

with Sautéed Greens
Simple, packed with flavour and delicious! Bon appetit!
Cals 597 · Prot 44 · Carbs 16 · Fat 39
Low-Carb
Calorie smart
Try Hello Chef Now
30 min
photo
Simple, packed with flavour and delicious! Bon appetit!
Cals 597 · Prot 44 · Carbs 16 · Fat 39
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Salmon
Skin-on salmon fillet
350 Grams
Red pesto
30 Grams
Black pepper
0.5 Tsp
Greens
Small zucchini
2 Piece
Green beans
250 Grams
Fresh dill
15 Grams
Green peas
150 Grams
Olive oil
1 Tbsp
Salted butter
30 Grams
Salt
0.5 Tsp

Tips for fussy eaters

Serve their salmon without the red pesto.

Pro tip

Red pesto or 'pesto rosso' is made from semi-dried tomatoes and a pinch of chilli.

Before you start

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

Instructions

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1 Cook salmon

Preheat the oven to 200°C/180°C fan. Portion the salmon. Place the salmon on a lined baking tray. Using a sharp knife, make an incision along each fillet, without cutting all the way down to the skin. With a spoon, fill the incisions with the red pesto. Season with black pepper and roast for 12-15 min, or until cooked through.
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2 Prep veggies

Rinse and slice the zucchini into half moons. Rinse and trim the green beans. Pick the dill and rinse the green peas.
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3 Cook

Cook the beans and peas in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.
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4 Fry

Meanwhile, heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the zucchini slices and fry for 3 min. Add the boiled and drained beans and the peas. Stir in the butter and season with salt. Cook for 1 min further. Remove the pan from the heat.
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5 Serve

Divide the vegetables among plates. Serve the red pesto salmon on the side. Garnish with the fresh dill

Tips for fussy eaters

Serve their salmon without the red pesto.

Pro tip

Red pesto or 'pesto rosso' is made from semi-dried tomatoes and a pinch of chilli.

Allergens

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

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