Salmon is an oily fish, high in essential omega 3 fats which are great for the skin – helping to reduce inflammation, dry skin and any redness. #omega3fats #anti-inflammatory
[woodmart_info_box image=”5810″ image_alignment=”left” title_font_weight=”600″ woodmart_css_id=”5c9e48ca580ab” title=”Yields” svg_animation=”no” info_box_inline=”no”]2 Servings[/woodmart_info_box]
[woodmart_info_box image=”5039″ image_alignment=”left” title_font_weight=”600″ woodmart_css_id=”5c9e6a0682821″ title=”Preparation Time” svg_animation=”no” info_box_inline=”no”]10 minutes[/woodmart_info_box]
[woodmart_info_box image=”5039″ image_alignment=”left” title_font_weight=”600″ woodmart_css_id=”5c9e6a0d5b573″ title=”Cook Time” svg_animation=”no” info_box_inline=”no”]20 minutes[/woodmart_info_box]
[woodmart_info_box image=”5039″ image_alignment=”left” title_font_weight=”600″ woodmart_css_id=”5c9e6a159aeb3″ title=”Total Time” svg_animation=”no” info_box_inline=”no”]30 minutes[/woodmart_info_box]
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[woodmart_title font_weight=”600″ align=”left” style=”simple” woodmart_css_id=”5cac8265dfb59″ title=”FRESH PESTO” title_width=”100″]
- 100 g Fine green beans
- 100 g Tenderstem broccoli
- 120 g 2 Salmon fillets, scaled and pin-boned, from sustainable sources
- 25 g Pine nuts
- ½ Small clove of garlic
- 50 g Fresh basil
- Extra virgin olive oil
- 15 g Parmesan cheese
- 2 Lemons juice
[woodmart_title font_weight=”600″ align=”left” style=”simple” woodmart_css_id=”5c9e503215457″ title=”PREPARATION” title_width=”100″]
- For the pesto, add the garlic, pine nuts and basil to a blender and blitz until fine. Add 2-3 tablespoons of cold pressed extra virgin olive oil and then finely grate the Parmesan and stir into to the mixture. Add a squeeze of lemon juice and black pepper to taste.
- Preheat the oven to 200°C/180°C fan/gas mark 6. Rub the salmon steaks with olive oil and season with salt and pepper, then place them skin-side down on a foil-lined baking tray and cook for around 10-15 minutes, depending on their thickness. Serve with a wedge of fresh lemon and squeeze over the fish.
- Meanwhile, steam the broccoli and the green beans and place in a large bowl.
- Add enough of the pesto to generously coat the vegetables and any left over can be kept in the fridge.
- Serve with quinoa, brown rice or a baked sweet potato.
