Salmon with green beans and pesto potatoes
An easy-to-make healthy dinner that’s full of taste and nutrients in equal measure.
Shopping list for 2 people
600g new potatoes
200g fine green beans
200g tenderstem broccoli
4 x 120g salmon fillets
25g pine nuts
½ a small clove of garlic
50g fresh basil
Extra virgin olive oil
15g Parmesan cheese
2 lemons
Method
1. Make the pesto
Peel and chop the garlic and put it in a blender with the pine nuts and basil leaves and blitz.
Add 2 tablespoons of olive oil, then finely grate the Parmesan and add it to the mixture. Give it a final blitz then add the juice of half a lemon. Season with black pepper.
2. Prepare the potatoes
Scrub the potatoes, then trim the beans and broccoli. Cook the potatoes in a pan of boiling salted water for 15 minutes, or until tender, adding the beans and the broccoli for the final 5 minutes.
3. Cook the salmon
Heat a large non-stick frying pan over a high heat with half a tablespoon of olive oil. Season the salmon with salt and pepper. Place in the hot pan, skin-side down, turn the heat down to medium and cook for 4 minutes, or until the skin is golden and crisp.
Turn the fillets over, and cook for a further 2 to 3 minutes, or until just cooked through. Remove the pan from the heat, let the salmon rest for 30 seconds, then add a squeeze of lemon juice and give the pan a shake.
4. Finish the prep
Drain the vegetables, tip them into a large bowl, add the pesto, and toss to coat.
5. Serve up!
Divide the salmon and vegetables between plates and cut the remaining lemon into wedges for squeezing over.
