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Salmon & pesto-dressed veg
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Total Time:
30 minutes
Indulge in heart-healthy salmon pan-seared to perfection with pesto potatoes and greens for a quick and nutritious weeknight meal.
Ingredients:
  • 600 g new potatoes
  • 200 g fine green beans
  • 200 g tenderstem broccoli
  • 4 x 120 g salmon fillets, scaled and pin-boned, from sustainable sources
  • olive oil
  • 25 g pine nuts
  • ½ a small clove of garlic
  • 50 g fresh basil
  • extra virgin olive oil
  • 15 g Parmesan cheese
  • 2 lemons
Instructions:
  • Peel the garlic and combine half with pine nuts in a blender. Add basil and blend until finely chopped. Mix in 2 to 3 tablespoons of olive oil for a smooth consistency, then stir in grated Parmesan. Blend once more, squeeze lemon juice to taste, season with black pepper. Boil potatoes, beans, and broccoli until tender. Cook seasoned salmon in a hot pan until golden and crisp, then flip and cook until done. Rest, squeeze lemon, and drain vegetables. Toss vegetables with pesto. Serve salmon and veggies, drizzle with pan juices and lemon wedges.

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