Salmon Pesto Salad
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 2 salmon fillets (approx. 120g each, skinless and boneless)
- • 1 tbsp green pesto
- • 1 tbsp lemon juice
- • 1/4 tsp garlic granules
- • salt and pepper (to taste)
- • low-calorie cooking spray
- • 80 g lettuce (sliced)
- • 6 cherry tomatoes (quartered)
- • 4 radishes (sliced)
- • 11 pine nuts
- • 1 tbsp green pesto
- • 1 tbsp lemon juice
- • 1 tbsp reduced-fat cream cheese
Preparation Steps
In a small bowl, combine the pesto, lemon juice, garlic and season with a little salt and pepper.
Add the salmon to a bowl and pour over the marinade. Coat the salmon, cover and pop into the fridge for 30 minutes.
Add the pine nuts to a small frying pan and set on a low heat. Heat for 2 minutes until the pine nuts are lightly toasted and golden. Leave to one side.
Assemble the salad. Divide the lettuce, tomatoes and radish between two plates. In a small bowl, combine the pesto, lemon juice and cream cheese, and stir to combine.
Once the salmon has marinated, spray a frying pan with low-calorie cooking spray. Set on a medium heat. Cook the salmon for 4 minutes on each side. It should be just turning crispy on the surface.
Add the salmon to the top of the salad, drizzle over the dressing and sprinkle with the pine nuts. Serve!