Pesto salmon with rice salad recipe

Name: Pesto salmon with rice salad recipe
Cook time: 15 min
Total time: 15 min
Ingredients: 4 Skin-On Salmon Portions; 180g pesto; 2 x 250g pkts 7 Ancient Grain microwavable rice; 2 carrots, peeled, cut into long matchsticks; 200g snow peas, trimmed, thinly sliced lengthways

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Cook Time: 15 minutes

Total: 15 minutes

Servings: 4

Author : Coles

egg allergy fish fish allergy

Ingredients

Remove All · Remove Spices · Remove Staples

4 Skin-On Salmon Portions180 grams pesto2 x 250 grams pkts 7 Ancient Grain microwavable rice2 carrots, peeled, cut into long matchsticks200 grams snow peas, trimmed, thinly sliced lengthways

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Instructions

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Step 1

Preheat grill on medium. Line a baking tray with foil. Lightly spray foil with olive oil spray. Place the salmon, skin-side down, on the prepared tray. Spread each piece of salmon with 1 tbs of pesto. Cook under the grill for 5 mins or until salmon is just cooked through.

Step 2

Meanwhile, heat rice following packet directions. Transfer to a large heatproof bowl. Add carrot, snow peas and half the remaining pesto. Toss to combine.

Step 3

Divide the rice mixture evenly among serving plates. Top with the salmon and drizzle with remaining pesto to serve.