My absolute favourite meal at the moment!
Preheat oven to 180°C. Spread the pine nuts over a baking tray.
Bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool.
Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor or thermomix and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.
Place salmon or deep water fish in a baking dish and bake in preheated oven 160C for 10 minutes.
In the mean time on a large dinner plate cover with mixed lettuce leaves sprinkle with chopped tomato, cucumber and capsicum.
When the fish is cooked, place in middle of plate on lettuce and chopped vegetables. Sprinkle with seaweed mix.
Serve the pesto on top or alongside the salmon.
Serve immediately.
Store any leftover pesto in a glass jar in the fridge and have with eggs for breakfast.
[cooked-sharing]
Ingredients
Directions
Preheat oven to 180°C. Spread the pine nuts over a baking tray.
Bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool.
Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor or thermomix and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.
Place salmon or deep water fish in a baking dish and bake in preheated oven 160C for 10 minutes.
In the mean time on a large dinner plate cover with mixed lettuce leaves sprinkle with chopped tomato, cucumber and capsicum.
When the fish is cooked, place in middle of plate on lettuce and chopped vegetables. Sprinkle with seaweed mix.
Serve the pesto on top or alongside the salmon.
Serve immediately.
Store any leftover pesto in a glass jar in the fridge and have with eggs for breakfast.
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