Grilled salmon is an iconic meal for any Queensland home, and better when paired with veggie servings!
Ingredients:
- 4 x 150g salmon portions (skin off)
- 2 tablespoons extra virgin olive oil
- 4 x 1 cm thick pumpkin slices
- To taste salt flakes and freshly cracked pepper
- 1 bunch broccollini
- 4 tablespoons pesto sauce
- 2 tablespoons extra virgin olive oil
- ½ cup walnut pieces
- 1 cup basil leaves
Method:
- Brush the pumpkin slices with a tablespoon of olive oil, season well and roast on high until just cooked. Combine together the pesto sauce and two tablespoons of the olive oil.
- Heat a frypan and add a tablespoon of olive oil. Cut the salmon portions into halves and grill for two minutes until golden, Turn and cook for 30 seconds more, keeping the centre moist and glossy.
- Plunge the broccollini into boiling water for 30 seconds, drain then place onto the plates with the pumpkin.
- Top with the grilled salmon, a good drizzle of the pesto sauce and finish with a scattering of the walnuts and basil leaves.
Prep time: 10min • Cook time: 15min
