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Lemon And Pesto Salmon

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CATEGORY CUISINE TAG YIELD
Grains Scottish Waitrose1 4 servings

INGREDIENTS

45 ml Waitrose Fresh Pesto Sauce; (3tbsp)
15 ml Waitrose Extra Virgin Olive Oil; (1tbsp)
1/2 Lemon; Juice of
Freshly ground black pepper
4 Waitrose Fresh Salmon Steaks
1 Red and 1 yellow pepper; deseeded, cored and
; cut into chunks
1 Red onion; peeled and cut into
; chunks
3 Cloves garlic; peeled and crushed
1 lg Yellow and 1 large green courgette; cut into chunks
15 ml Napolina Extra Virgin Olive Oil; (1tbsp)
1 Pinches sea salt

INSTRUCTIONS

ROASTED VEGETABLES
Combine the pesto sauce, oil, lemon juice and black pepper in a shallow
ovenproof dish. Evenly coat the salmon with the pesto marinade. Cover and
marinate for at least 2 hours in a refrigerator.
To cook the vegetables, place the peppers, onion, garlic and courgettes
into a roasting tin. Mix well to ensure that they are coated in oil. Place
in a preheated oven 220°C, 425°F, gas mark 7 for 20 minutes, turning
occasionally.
Reduce the oven temperature to 200°C, 400°C, gas mark 6. Place the salmon
into the oven and bake uncovered for a further 20 minutes, or until the
flesh flakes easily.
Place each steak on a small bed of roasted vegetables, and pour any
remaining juices over the top. Serve with couscous and freshly chopped
basil.
Converted by MC_Buster.
NOTES : The Tartan Quality Mark is the hallmark of premium quality Scottish
salmon. Each fish has been produced to strict guidelines set down by an
independently controlled product certification scheme and has a unique
identification number which allows it to be traced back to the farm.
Converted by MM_Buster v2.0l.

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