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Pesto salmon with rice salad

Yields4 ServingsCook Time15 mins

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

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories3747
% Daily Value *
Total Fat 49g63%

Saturated Fat 9g45%
Sodium 837mg37%
Total Carbohydrate 64g24%

Dietary Fiber 9g33%
Total Sugars 6g
Protein 44g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.