Red Pesto Seared Salmon

Nutrition per serve

Ingredients

• 300g chat potatoes
• 150g green beans
• 1clove garlic
• 150g peas
• 2pcs Tasmanian salmon fillets
• 50g red pesto
• 10ml olive oil
• 20g butter

Method

1. Step 1 — Prep ingredients
   Quarter the unpeeled potatoes. Trim the beans and cut into thirds. Crush or finely chop the garlic.
2. Step 2 — Cook vegetables
   Put the potato in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 7 mins. Add the peas and beans, return to the boil and cook for a further 3 mins or until the potato is tender. Drain and return to the pan. Cover to keep warm.
3. Step 3 — Cook salmon
   SALMON OPTION While the vegetables are cooking, season the salmon with salt and pepper. Heat 2 tsp olive oil in a small frypan over high heat. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking.
4. Step 4 — Add pesto
   Add the red pesto to the salmon and cook, turning to coat in the pesto, for 1 min or until heated through. Remove from the heat.
5. Step 5 — Make garlic butter
   Meanwhile, put the garlic and 20g butter in a small saucepan over medium heat. When the butter starts to foam, reduce the heat to low and cook, stirring occasionally, for 1-2 mins until the garlic is just cooked. (This is a gentle process to infuse the butter with the garlic; the garlic will be slightly translucent when cooked.)
6. Step 6 — Get ready to serve
   Add the garlic butter to the vegetables, season with salt and pepper and toss to coat. Divide the salmon and vegetables among plates. Drizzle the salmon with the pesto pan juices to serve.

Allergens

Milk, Fish, Almond