Pesto salmon with Mediterranean rice

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Pesto salmon with Mediterranean rice Easy Food

Serves 2


For the pesto salmon:
2 x salmon fillets
3 tbsp fresh basil pesto
1 tbsp Parmesan, grated


For the Mediterranean rice:
150g rice
4 large handfuls of baby spinach, chopped
12 sun-dried tomatoes, chopped
40g pine nuts, toasted
1 x 400g tin of chickpeas, rinsed and drained
Zest and juice of 1 lemon
3 tbsp extra virgin olive oil
Salt and black pepper
50g Feta, crumbled


  1. Preheat the oven to 200°C/180˚C fan/gas mark 6. Line a rimmed baking tray with parchment paper.
  2. Place the salmon, skin side down, on the prepared tray. Spread each fillet with half of the pesto and sprinkle with the Parmesan. Bake for 15-20 minutes or until cooked to your liking.
  3. Meanwhile, cook the rice according to package instructions.
  4. In a large bowl, combine the spinach, sun-dried tomatoes, pine nuts, chickpeas and lemon zest.
  5. In a separate small bowl, whisk together the lemon juice and olive oil.
  6. When the rice is cooked, drain well and add to the large bowl.
  7. Pour the lemon dressing into the bowl and toss until everything is well combined.
  8. Add the Feta and season to taste, then toss again to combine.
  9. Serve the salmon on a bed of the Mediterranean rice.

Per serving: 838kcals, 48g fat (10.8g saturated), 69.8g carbs, 2.5g sugars, 37g protein, 3.7g fibre, 0.593g sodium

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