Ingredients
- 2 salmon fillets, approx 150g each, skin on
- Sea salt
- For the pesto:
- 30g fresh basil
- 20g fresh parsley
- 30g Parmesan
- 2 tbs toasted pine nuts
- 3 garlic cloves
- 4 tbs olive oil
- Sea salt and black pepper
- 1 tbs vegetable oil
- 100g purple sprouting brocolli
- 60g rainbow chard
- Place the salmon fillets skin side down on a tray lined with parchment paper. Season them with sea salt, then leave them in the fridge for 30 minutes.
- While the salmon is in the fridge, make the pesto. Add the basil, parsley, Parmesan, toasted pine nuts, garlic and olive oil to a blender. Season with salt and pepper, blend until quite smooth, then set aside.
- Preheat the oven to 180 degrees. Score the salmon lightly by cutting three shallow lines lengthways along the skin. This stops the skin from curling and cooks the fish more quickly. At this point set up a steamer so it is ready to cook the veg when the salmon goes into the oven.
- Place a non-stick ovenproof frying pan on the heat and add the oil. Before the pan heats up, place the salmon in, skin side down. Apply a small amount of pressure on the salmon for a minute as the skin begins to fry, this will help to keep it flat. Leave the salmon on a medium heat for two minutes before transferring the pan to the oven. Don’t flip the fish. Cook in the oven at 180 degrees for five minutes, then remove from the oven, flip the salmon and allow to rest for two minutes before serving.
- When the salmon goes into the oven, add the broccoli and chard to the steamer. Steam for three minutes, then remove and place in a large bowl. Add 1-2tbs of pesto to the veg and stir lightly to coat the veg evenly, then place in a small serving dish and serve alongside the crispy-skinned salmon, with the remaining pesto on the side.
