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Cold Seared Salmon with Chunky Bean and Pea Pesto

Seared salmon chilled and served with a chunky mint, pea, and bean pesto alongside a fresh mixed leaf salad.

HealthySeafoodSalmonHigh ProteinPestoCold Salad

Estimated Nutrition

Per Serving Total
Calories 546.3 kcals 2185 kcals
Carbohydrates 8.1 grams 32.4 grams
Fat 47.6 grams 190.2 grams
Protein 22.1 grams 88.5 grams
Cook Time
10 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
125
ml
Vinaigrette
125
ml
Pesto
Homemade or shop bought
Fruits
0.5
piece
Lemon
LegumesPulses
50
g
Broad Beans
Blanched, chopped roughly
NutsSeeds
0.25
bunch
Mint
Chopped
1
pinch
Salt And Pepper
For seasoning
Seafood
300
g
Salmon
4 portions, square cut down the middle
Vegetables
50
g
Peas
Blanched, chopped roughly
1
bunch
Watercress
Washed and picked
50
g
Rocket
Washed and picked
50
g
Ruby Chard
Washed and picked

Steps

  • Sear the salmon in a hot frying pan and finish in the oven at 180°C for 5-8 minutes.
  • Squeeze lemon and spoon vinaigrette over the salmon before refrigerating until cool.
  • Mix pesto, peas, broad beans, and mint in a bowl, season, and refrigerate.
  • Wash and pick the watercress, rocket, and chard leaves.
  • Serve the salmon topped with pesto alongside the leaf salad dressed with vinaigrette.