Red Pesto Salmon

with Sautéed Greens

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low-carb
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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 two incisions 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 in the oven for 15 min or until cooked through, but still moist.

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2 Prep veggies

Rinse and slice the zucchini. Cut them 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.

Simple, packed with flavour and delicious! Bon appetit!

Cooking Time: 30 min

Cals 658 · Prot 48 · Carbs 27 · Fat 39

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

Simple, packed with flavour and delicious! Bon appetit!

Cooking Time: 30 min

Cals 658 · Prot 48 · Carbs 27 · Fat 39

Instructions

photo

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 two incisions 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 in the oven for 15 min or until cooked through, but still moist.

photo

2 Prep veggies

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

photo

3 Cook

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

photo

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.

photo

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.

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
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