Pesto Salmon with Yoghurt Tartare

Salmon contains a lot of healthy Omega 3’s which will get you feeling good and looking good from the inside out.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Serves: 2
Course: Main Course
Dietary Requirements: Pescatarian
Author: Melissa Dever

Ingredients

  • 300 grams salmon fillets
  • 1/2 tablespoon olive oil extra virgin
  • salt to taste
  • pepper to taste

For yoghurt tartare

  • 3 tablespoons yoghurt greek
  • 1 clove garlic minced
  • 1 tablespoon baby capers finely chopped

For broccoli pesto

  • 2/3 cup broccoli roughly chopped
  • 1/2 sprig spring onions
  • 1 clove garlic peeled
  • 1 tablespoon olive oil extra virgin
  • 1/2 lemon juiced
  • 1/2 tablespoon parmesan cheese grated

To serve

  • 1 bunch asparagus woody ends removed
  • 8 cherry tomatoes sliced
  • 2 cups rocket
  • 1/2 lemon cut into wedges
  • salt & pepper to taste

Instructions

  • Preheat the oven to 180°C/350°F/Gas Mark 4.

Make the yoghurt tartare

  • Combine yoghurt, garlic, capers and a pinch of salt.

Prepare the broccoli pesto

  • Lightly steam broccoli florets for about 1-2 minutes.
  • Place broccoli and remainder of ingredients in a food processor or blender and process until creamy and smooth. Set aside.

Prepare the salmon

  • Place salmon fillets on a baking tray and spoon over the pesto.
  • Scatter asparagus spears around the fillets and drizzle with olive oil and salt and pepper.
  • Place in the oven for 20 minutes.

To serve

  • Place the salmon and asparagus with the rocket and tomatoes on a plate.
  • Dollop the yoghurt tartare and place a lemon wedge on the side.

Notes

If you’re pregnant, don’t forget to cook the salmon thoroughly. 

NB: All main course recipes use quantities from the ‘Female Healthy Weight Maintenance’ Stream of the 28 By Sam Wood program. So if you’re a male, feel free to bulk it up.

If you’re looking for sustainable weight loss, why not check out our 28 By Sam Wood Weight Loss Program?

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