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Pesto Salmon with Yoghurt Tartare
28's Home Nutrition Program (Stream: female, healthy weight maintenance)
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
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course
Main Course
Cuisine
International
Servings
2
Calories
421
kcal
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.
Keyword
High Protein, Summer