Wanting something not cheese filled or deep fried after days of it over Christmas I decided to make salmon with salad and some homemade simple basil pesto! If you’re looking for something light give this a try it’s ridiculously easy and takes 30 minutes!
Ingredients – serves 2
Salmon fillet x 2
1/2 white onion, finely sliced
1/2 red chilli, sliced
Bag of salad (spinach rocket mix is good)
Optional Salad Toppings: 3-4 spring onions, finely chopped, 1 celery stick, chopped, Tomatoes, chopped, 1 avocado, sliced
1 courgette, sliced
1/2 red pepper, sliced
50g pine nuts
3 tbsp olive oil
2-4 tbsp water
1 lemon, 2 round slices for the salmon and 1 quarter of zest and juice
Lay the slices of courgette and red pepper on a tray, season and drizzle with olive oil. Pop in the oven at 200 degrees Celsius.
On a large piece of foil lay the slices of onion in the middle and lay over the salmon pieces. Sprinkle over the chilli and a slice of lemon on the top of each piece.
Seal the foil package. After the courgette has been in the oven for ten minutes, remove the tray, turn the courgette slices and put back in the oven. At the same time pop the salmon parcels on a tray and put in the oven for 20 minutes.
While this is cooking, in a food processor blend the basil, pine nuts and olive oil until pretty smooth. Then add a tablespoon of water at a time and mix again. Keep doing this until you get the desired consistency you want. I wanted it to be a little thinner than normal pesto as a sort of sauce. Add the lemon zest and juice of a quarter of a lemon and pulse once more.
Lay the salad on a plate and add the salad toppings. When the salmon is done, remove from the oven and lay on the plate with some of the onions and chilli. Add the courgettes and peppers and finely a good dollop of your basil sauce.
I hope you love this as much as we did!
Love, A x