By Jillian Adamson
MC - Roasted pesto salmon & Mediterranean-style lentils
Slathered in peppery basil pesto, sprinkled with pine nuts and baked until irresistibly golden, our sustainably sourced salmon is a decadent partner for tomato-stewed lentils. Plump black olives and fresh courgette add Mediterranean vibes.
Cook time: 15 mins
Allergens: Celery, Fish
Cuisine: European
Key ingredient: Omega-3-rich fish
Calories: 549.85
Protein: 40.64g
Carbs: 23.85g
Fat: 32.29g
Updated at: Thu, 17 Aug 2023 14:19:09 GMT
Nutrition balance score
Great
Glycemic Index
33
Low
Glycemic Load
10
Low
Nutrition per serving
Calories631.2 kcal (32%)
Total Fat39.4 g (56%)
Carbs29.5 g (11%)
Sugars6.2 g (7%)
Protein41.6 g (83%)
Sodium1086.6 mg (54%)
Fiber10.4 g (37%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat the oven to 200C / fan 180C / gas mark 6.
Step 2
Slice the courgette in half lengthways, then cut into half-moons.
Step 3
Heat a medium pan with 1/2 tbsp oil on a medium heat. Cook the courgette for 3 mins, until softening.
Step 4
Place the salmon on a baking tray; spread over the pesto and sprinkle with the pine nuts. Transfer to the oven for 8-10 mins, until cooked through.
Step 5
Meanwhile, boil a kettle. Drain and rinse the lentils, halve the olives and roughly chop the pepper.
Step 6
Add these to the courgette pan along with the passata, tomato paste, dried herbs, spinach and 50ml boiling water.
Step 7
Crumble in the vegetable stock cube, stir well and simmer for 8 mins, until the sauce has thickened. Season with black pepper.
Step 8
Serve the vegetable lentils topped with the pesto-coated salmon fillets.
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