Pesto salmon parcels with green veg recipe
This simple pesto salmon recipe is the ultimate hassle-free meal. A green veg medley of courgettes, peas and green beans is wrapped in parchment with salmon fillets and fresh pesto and all roasted together for a vibrant summer dinner.
See method- Serves 4
- 10 mins to prepare and 15 mins to cook
- 517 calories / serving
Ingredients
For the beans
- 220g green beans
- 150g frozen peas
- 2 courgettes, trimmed and finely sliced
- 2 tbsp olive oil
- 2 lemons, ½ juiced, the rest cut into wedges to serve
- 4 salmon fillets, skinned
- 4 tsp fresh pesto
- 500g miniature potatoes
- 25g butter
- 10g fresh mint, finely chopped
Each serving contains
- Energy
- 2150kJ 517.0kcal
- Fat
- 29g
- Saturates
- 6g
- Salt
- 0.7g
- Sugars
- 6g
of the Reference intake
Carbohydrate 27.1gProtein 39.3gFibre 5.7g
Method
- Preheat the oven to gas 6, 200'C, fan 180'C. Put the green beans and peas in a pan of boiling salted water and cook for 3 mins, then drain.
- Cut 4 rectangles (30 x 40cm) of nonstick baking paper. Divide the courgettes, green beans and peas between each paper, season and drizzle with olive oil and a squeeze of lemon juice. Top with a salmon fillet and spread each piece of salmon evenly with pesto.
- Loosely fold each paper into a parcel and place on a baking tray or in a shallow roasting tin. Roast for 10-15 mins until the salmon is cooked through and the vegetables are tender.
- Meanwhile, boil the potatoes for 10 mins, then drain and return to the pan. Toss with the butter and mint.
- Remove the parcels from the oven and serve with the potatoes and lemon wedges.
- See more Salmon recipes
