“This is a delicious light meal rich in beneficial omega 3 fats from the salmon (I needed a bigger piece!) and high in vitamin C and antioxidants from the peppers and spinach. I love salmon, preferably pan fried so the skin goes all crispy , or grilled with lots of lemon and oil and salt, but today because I was multi-tasking whilst cooking, it went in the oven with the peppers! Adding my own pesto to a bought one meant I could have loads more!
I drizzled butter over the potatoes which melted before I could snap it, and some of the chopped mint would have been good with them.”
- Mixed chopped peppers and red onion
- New potatoes
- Added pesto:-
- Spinach leaves, Basil leaves, Mint leaves
- Large dessert spoon of natural yoghurt
- Large teaspoon of green pesto
- Pinch salt
- Water if needed
Chop peppers and onion, toss in olive oil and roast for 25 minutes at 180 degrees turning once. After ten minutes, squeeze lemon and drizzle oil over the salmon and bake for 15 minutes. Boil potatoes for 15 -20 minutes.
Whizz pesto mixture in a blender, adding a little water if needed to obtain the right consistency.
Serve with a scatter of green and black chopped olives – as you can see, I didn’t have any 🙁