Print Options:

Salmon with Pesto – A Meal For One

Yields1 Serving

My absolute favourite meal at the moment!

Basil Pesto Ingredients
 45g (1/4 cup) pine nuts
 1 1/2 cups fresh basil leaves
 2 small garlic cloves, halved
 60g (3/4 cup) freshly shredded parmesan
 5-8 tbsp Changing Habits Inca Inchi Oil
Ingredients
 Lots of mixed lettuce leaves - rocket, 4 leaf mix etc.
 1 tomato - chopped
 1/4 cucumber - chopped
 1/8 capsicum - chopped
 1 piece of wild salmon or a deep water fish
 Mirin
 Seaweed mix (sesame seeds, pinch of Changing Habits Seaweed Salt
Pesto Method
1

Preheat oven to 180°C. Spread the pine nuts over a baking tray.

2

Bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool.

3

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.

Salmon Method
4

Place salmon or deep water fish in a baking dish and bake in preheated oven 160C for 10 minutes.

5

In the mean time on a large dinner plate cover with mixed lettuce leaves sprinkle with chopped tomato, cucumber and capsicum.

6

When the fish is cooked, place in middle of plate on lettuce and chopped vegetables. Sprinkle with seaweed mix.

7

Serve the pesto on top or alongside the salmon.

8

Serve immediately.

9

Store any leftover pesto in a glass jar in the fridge and have with eggs for breakfast.

My cart
Your cart is empty.

Looks like you haven't made a choice yet.