A healthy meal is quick and easy with prosciutto wrapped salmon, beans and pesto potatoes.
Nutrition
- 3322 kj Energy
- 39g Fat Total
- 9g Saturated Fat
- 9g Fibre
- 69g Protein
- 155mg Cholesterol
- 1061.97mg Sodium
- 6g Carbs (sugar)
- 37g Carbs (total)
All nutrition values are per serve
Baked salmon with pesto potatoes and beans
Print RecipeIngredients
- 1kg chat potatoes, quartered
- 4 x 220g salmon fillets
- 4 thin prosciutto slices
- Olive oil, to drizzle
- 300g cherry tomatoes (we used vine-ripened)
- 350g thin green beans, topped, not tailed
- 1/2 cup (130g) basil pesto
Instructions
Step 1
Preheat the oven to 180°C. Cook the potatoes in boiling salted water for 8-10 minutes until tender. Drain.
Step 2
While potatoes are cooking, wrap a prosciutto slice around the middle of each salmon fillet. Place on a baking tray, drizzle with olive oil and season. Bake for 5 minutes, then add tomatoes to tray, drizzle with oil and season. Cook for a further 4 minutes or until salmon is cooked.
Step 3
Meanwhile, blanch the beans in boiling salted water for 2 minutes. Toss drained beans and potatoes with pesto and serve with salmon and tomatoes.
Author: Valli Little
Image credit: Brett Stevens
Publication: Taste.com.au
