Pan-Fried Salmon With Creamy Pesto Veg

Updated at: Fri, 26 Jul 2024 17:25:52 GMT

Step 1

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over medium-high heat. Once hot, add the salmon fillets (skin-side down), season with a pinch of salt and pepper and cook for 8-9 min, turning once halfway, or until cooked through - this is your pan-fried salmon

Step 2

Whilst the salmon is cooking, boil a full kettle. Chop the broccoli into florets and cut the stalk[s] into bite-sized pieces. Clean and slice leek into rounds.

Step 3

Add leek to a pot of plenty of boiled water and bring to the boil over a high heat. Once boiling, cook for an initial 4 min. Add broccoli stems and cook for 2 more min. Add broccoli florets and boil 4 min more (10 min total).

Step 4

After this 10 min boil, add the frozen peas to the pot, bring to the boil over a high heat and cook for a further 1 min or until everything is tender. Once the veg is tender, pour through a colander.

Step 5

Meanwhile, add the soft cheese, flour and pesto to a measuring jug with boiled water. Give it a good mix up until smooth - this is your creamy pesto sauce.

Step 6

Add sauce mix to pot and bring to boil, reduce heat to low, constantly stir for 1 minute for sauce to thicken. Return the drained veg with a generous pinch of salt. Cook for 1-2 min or until the sauce has coated everything - this is your creamy pesto veg.

Step 7

Chop the basil finely, including the stalks.

Step 8

Serve the pan-fried salmon over the creamy pesto veg. Garnish with the chopped basil and a grind of black pepper. Sorted!

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Easy

Go-to

Under 30 minutes

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