Looking for a quick, healthy but most of all delicious meal? Pan-fried salmon with potatoes, sugar snaps and broccoli coated in fresh homemade basil pesto is your answer! You only need a few ingredients for this true eye-catcher on your plate.
1 First, put the baby potatoes in a pan with cold water and salt. Bring to boil and cook the potatoes for 10-15 minutes.
2 For the pesto blend the parmesan cheese, pine nuts, garlic, basil and olive oil with a hand blender until a smooth pesto. Add the juice of half a lemon.
3 Bring a pan of salted water to boil over high heat to blanch the veggies. Add them to the pan of boiling water. Cook them for 2-5 minutes. When the veggies are ready, place them in a bowl together with the potatoes. Set aside.
4 Dry the salmon fillets on both sides, season them with salt and pepper. Heat 2 tablespoons of vegetable oil in a frying pan, place the fillets on the skin in the pan. Don't move the fillets to get a perfectly crisp skin. Turn the fish after 2-4 minutes, depending on the thickness of the fillets. Pan-fry them for another 2-4 minutes.
5 Take the fish from the pan and cover it with tin foil for 1-2 minutes, but don’t close the tin foil.
6 Add 2-3 tbsp of the pesto to the veggies, give it a nice toss. Serve the potatoes, veggies and the salmon with a bit of extra pesto. Season it with black pepper