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Ingredientes
- 45 ml Waitrose Fresh Pesto Sauce, (3tbsp)
- 15 ml Waitrose Extra Virgin Extra virgin olive oil, (1tbsp)
- 1/2 x Lemon, Juice of Freshly grnd black pepper
- 4 x Waitrose Fresh Salmon Steaks
- 1 x Red and 1 yellow pepper, deseeded, cored and cut into chunks
- 1 x Red onion, peeled and cut into chunks
- 3 x Cloves garlic, peeled and crushed
- 1 lrg Yellow and 1 large green courgette, cut into chunks
- 15 ml Napolina Extra Virgin Extra virgin olive oil, (1tbsp)
- 1 pch sea salt
Direcciones
- Combine the pesto sauce, oil, lemon juice and black pepper in a shallow ovenproof dish. Proportionately coat the salmon with the pesto marinade. Cover and marinate for at least 2 hrs in a refrigerator.
- To cook the vegetables, place the peppers, onion, garlic and courgettes into a roasting tin. Mix well to ensure which they are coated in oil. Place in a preheated oven 220 C, 425 F, gas mark 7 for 20 min, turning occasionally.
- Reduce the oven temperature to 200 C, 400 C, gas mark 6. Place the salmon into the oven and bake uncovered for a further 20 min, or possibly till the flesh flakes easily.
- Place each steak on a small bed of roasted vegetables, and pour any remaining juices over the top. Serve with couscous and freshly minced basil.
- NOTES : The Tartan Quality Mark is the hallmark of premium quality Scottish salmon. Each fish has been produced to strict guidelines set down by an independently controlled product certification scheme and has a unique identification number that allows it to be traced back to the farm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 4 servings | |
| Calories 111 | |
| Calories from Fat 81 | 73% |
| Total Fat 9.05g | 11% |
| Saturated Fat 1.46g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 144mg | 6% |
| Potassium 115mg | 3% |
| Total Carbs 6.63g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.67g | 2% |
| Protein 1.74g | 3% |
