Basil Pesto Salmon
with Kumara Fries & Buttery Greens
- Milk
- Tree Nuts
- Fish
Fresh and vibrant salmon doesn't need much to make it a delicious meal, that's why we've gone simple and spectacular with our additions. Bright green veggies and baked kumara fries provide loads of veggie content, while a smear of tasty pesto adds a flavour boost.
Ingredients
2 unit
Kumara
1 head
broccoli
1 bag
green beans
1 unit
lemon
1 tub
traditional pesto
(Contains: Milk, Tree Nuts; )
1 packet
salmon
(Contains: Fish; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm fries. Place the kumara on an oven tray lined with baking paper, drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat then bake for 20-25 minutes or until tender. TIP: Cut the kumara to the correct size to ensure it cooks in the allocated time!
While the fries are baking, cut the broccoli into small florets and roughly chop the stalk. Trim the green beans. Cut the lemon into wedges.
In a medium bowl, combine 1/2 the traditional pesto with a generous pinch of salt and pepper. Pat the salmon fillets dry, add to the pesto mixture and gently toss to coat.
Heat a large frying over a medium-high heat. Add the broccoli and a splash of water, and cook, adding more water as it evaporates, for 3-4 minutes or until softened. Add the green beans and a splash more of water. Cook for a further 4-5 minutes or until tender. Add the butter and a good pinch of salt and pepper. Toss to coat the veggies in the seasoned butter, then transfer to a medium bowl. Cover to keep warm.
Return the frying pan to a medium heat with a drizzle of olive oil. Add the salmon to the pan, skin-side down, and cook for 3-4 minutes on each side (depending on thickness), or until just cooked through.
Divide the kumara fries, pesto salmon and buttery greens between plates. Spoon the remaining pesto over the salmon and serve with the lemon wedges.
