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Pesto Salmon with Yoghurt Tartare
28's Home Nutrition Program (Stream: female, healthy weight maintenance)

Pesto Salmon with Yoghurt Tartare

3 from 2 votes
Fresh & delicious, Salmon is packed with protein and healthy Omega 3’s which will get you feeling good and looking good from the inside out.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2
Course: Main Course
Cuisine: International
Calories: 421
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
Make the yoghurt tartare
  1. Combine yoghurt, garlic, capers and a pinch of salt.
Prepare the broccoli pesto
  1. Lightly steam broccoli florets for about 1-2 minutes.
  2. Place broccoli and remainder of ingredients in a food processor or blender and process until creamy and smooth. Set aside.
Prepare the salmon
  1. Place salmon fillets on a baking tray and spoon over the pesto.
  2. Scatter asparagus spears around the fillets and drizzle with olive oil and salt and pepper.
  3. Place in the oven for 20 minutes.
To serve
  1. Place the salmon and asparagus with the rocket and tomatoes on a plate.
  2. 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.