Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Serving 2 People
Ingredients
2 wild caught salmon fillets
2 tablespoons extra virgin olive oil
200g spinach leaves, washed
20g pine nuts
Juice of 2 lemons
For the pesto
80g rocket leaves
2 small garlic clove, peeled
50g pine nuts
6 tablespoons extra virgin olive oil
Salt to taste
Method
- To make the pesto, place the rocket, garlic and pine nuts in a food processor or blender and blend until broken down. Slowly add the oil in as you continue blending. Season with salt.
- Preheat the oven to 180°C / 160°C Fan Assisted / 350°F / Gas Mark 4. Place salmon on a baking tray and cook for 20 minutes, or until the salmon is cooked through.
- In the meantime, heat some oil in a frying pan, add the spinach and cook until wilted. Then turn off the heat.
- Flake the salmon into large pieces and place in a salad bowl. Add the spinach and rocket pesto and mix together. Sprinkle with the pine nuts and serve drizzled with lemon juice.
