Red Pesto Salmon

with Sautéed Greens in Dill Butter

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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. Rinse and trim the green beans. Chop the dill and rinse the green peas.

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3 Fry vegetables

Boil the green beans in a pot of salted water for 3-4 min until tender. Drain once tender. 

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4 Boil green beans

Meanwhile, heat a non-stick pan over a medium-low heat with a drizzle of oil. Once hot, add the zucchini slices and fry until browned. Add the boiled and drained green beans. Add the green peasbutterdill and salt. Cook for 1 min. Remove the pan from the heat.

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5 Serve

Divide the vegetables among plates. Serve the red pesto salmon over the vegetables.

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: 25 min

Cals 616 · Prot 45 · Carbs 28 · Fat 37

Ingredients

Number of people

Salmon

Salmon fillet 350 Grams
Red pesto 30 Grams
Black pepper 1 Tsp

Greens

Zucchini small 2 Pieces
Green beans 250 Grams
Fresh dill 15 Grams
Green peas 150 Grams
Olive oil 1 Tbsp
Salted butter 30 Grams
Salt 1 Tsp

Simple, packed with flavour and delicious! Bon appetit!

Cooking Time: 25 min

Cals 616 · Prot 45 · Carbs 28 · Fat 37

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. Rinse and trim the green beans. Chop the dill and rinse the green peas.

photo

3 Fry vegetables

Boil the green beans in a pot of salted water for 3-4 min until tender. Drain once tender. 

photo

4 Boil green beans

Meanwhile, heat a non-stick pan over a medium-low heat with a drizzle of oil. Once hot, add the zucchini slices and fry until browned. Add the boiled and drained green beans. Add the green peasbutterdill and salt. Cook for 1 min. Remove the pan from the heat.

photo

5 Serve

Divide the vegetables among plates. Serve the red pesto salmon over the vegetables.

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

Salmon fillet 350 Grams
Red pesto 30 Grams
Black pepper 1 Tsp

Greens

Zucchini small 2 Pieces
Green beans 250 Grams
Fresh dill 15 Grams
Green peas 150 Grams
Olive oil 1 Tbsp
Salted butter 30 Grams
Salt 1 Tsp
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