This punchy-pesto salmon with rice salad recipe is made using only 5-ingredients. Making it speedy to cook and even quicker to shop for.
INGREDIENTS
4 Fresh Co Op Australian Skin-On Salmon Portions
180 g Basil pesto
2 g Ancient Grain microwavable rice
2 Carrots, peeled, cut into long matchsticks
200 g Snow peas, trimmed, thinly sliced lengthways
1
Preheat grill on medium. Line a baking tray with foil. Lightly spray foil with olive oil spray. Place the salmon, skin-side down, on the prepared tray. Spread each piece of salmon with 1 tbs of pesto. Cook under the grill for 5 mins or until salmon is just cooked through.
2
Meanwhile, heat rice following packet directions. Transfer to a large heatproof bowl. Add carrot, snow peas and half the remaining pesto. Toss to combine.
3
Divide the rice mixture evenly among serving plates. Top with the salmon and drizzle with remaining pesto to serve.
With thanks to taste.com.au
Ingredients
INGREDIENTS
4 Fresh Co Op Australian Skin-On Salmon Portions
180 g Basil pesto
2 g Ancient Grain microwavable rice
2 Carrots, peeled, cut into long matchsticks
200 g Snow peas, trimmed, thinly sliced lengthways
