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Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, salmon & pesto-dressed vegetables. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Salmon & Pesto-Dressed Vegetables is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Salmon & Pesto-Dressed Vegetables is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have salmon & pesto-dressed vegetables using 13 ingredients and 30 steps. Here is how you can achieve it.

The ingredients needed to make Salmon & Pesto-Dressed Vegetables:

1. Prepare 600 g (1 1/4 lbs) new potatoes
2. Get 200 g (8 oz) fine green beans
3. Make ready 200 g (8 oz) tenderstem broccoli/broccolini
4. Take 4 x 120g (5-oz) salmon fillets, scaled and pin-boned, from sustainable sources
5. Make ready olive oil
6. Make ready 1 lemon
7. Prepare For the pesto:
8. Get 25 g (3 Tbsp) pine nuts
9. Prepare 1/2 small clove of garlic
10. Get 50 g (2 oz) fresh basil
11. Prepare extra virgin olive oil
12. Prepare 15 g (1/2 oz) Parmesan cheese
13. Make ready 1 lemon

Steps to make Salmon & Pesto-Dressed Vegetables:

1. To make pesto: Place a small frying pan over a medium heat, tip in the pine nuts.
2. Toast until very lightly golden – keep them moving so they don’t burn, then place in a small bowl and put to one side.
3. Peel the garlic…
4. Then place in a pestle and mortar with a pinch of sea salt.
5. Pick and tear in the basil leaves.
6. Bash the mixture to a paste…
7. Then add the pine nuts…
8. And pound again, leaving a little bit of texture.
9. Scrape the mixture into the small bowl.
10. Add 2 to 3 tablespoons of extra virgin olive oil – you need just enough to bind the pesto and give it an oozy consistency.
11. Then finely grate and stir through the Parmesan.
13. Add a squeeze of lemon juice.
14. Have a taste and season with a pinch of black pepper and a squeeze more lemon juice, if you think it needs it.
15. To cook the vegetables: Scrub the potatoes well…
16. Then trim the beans…
17. And trim the broccoli.
18. Fill a large pan three quarters of the way up with boiling water, add a pinch of salt and bring to the boil.
19. Once boiling, carefully add the potatoes and cook for 15 minutes…
20. Adding the beans and the broccoli for the final 5 minutes. Meanwhile…
21. To cook the fish: Heat a large non-stick frying pan over a high heat.
22. Rub the salmon fillets all over with olive oil…
23. And season with salt and pepper.
24. Place in the hot pan, skin-side down, turn the heat down to medium and cook for 4 minutes, or until golden underneath.
25. Use a slotted spatula or a fish slice to turn them over, then cook the fillets for a further 2 to 3 minutes, or until just cooked through.
26. Remove the pan from the heat, rest for 30 seconds, then add a good squeeze of lemon juice and give the pan a good shake.
27. To assemble your meal: Drain the vegetables well, then tip into to a large bowl.
28. Add the pesto, then use tongs to coat everything nicely.
29. Divide the fish fillets and vegetables between your plates.
30. Drizzle over the juices from the pan, then serve with lemon wedges for squeezing over.

So that is going to wrap this up for this special food salmon & pesto-dressed vegetables recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!