A healthy summer meal that tastes delicious and will make you feel great
Summer (= bikini season) is coming so I’ve been thinking about some light and healthy dinner options that don’t take much time, taste delicious and make you (and me) feel great! I love eating things that are good for me, but it also has to be a treat for your taste buds (it turns out that I get somewhat passive-agressive when I have to endure longer periods of non-so-nice tasting food…). Long story short, I came up with this delicious baked pesto salmon, it’s good for you and you should try it! 🙂
I used some of my 5-minute ramson pesto, because I had some left, but any green pesto (basil, rocket etc.) works just fine.
The great thing is that you don’t need much kitchen ware, just place everything in an ovenproof dish and voilà. This is also a perfect one-person dinner, because it’s so easy to make. One word of caution though: make sure you take the salmon out of the oven after 15 minutes, it will be delicious and juicy. However, after 15 minutes it will start to dry out, so in this case less is definitely more!
If you are in a hurry there are a few items where you can save time: first of all, I usually make pesto myself, but if you don’t have time you could use store bought pesto instead. Secondly, I like to marinate the fish with the pesto for a while so the flavors go into the fish better, but you can also skip that step if you need to.
125g salmon filet
1 tbsp green pesto
1 large potato, peeled, cut into thin slices
150g green asparagus, ends trimmed, cut into chunks
2 cherry tomatoes
olive oil extra vergine
some lemon zest + one slice of lemon to serve
1. Rinse the salmon under cold water and pad dry with some kitchen towel. Rub with pesto, place in a plastic bag, squeeze out all the air and place in the fridge for a few hours to marinate.
2. Once you’re ready to cook, preheat you oven to 200°C.
3. Place the potatoes in a small saucepan, cover with cold salted water in bring to boil. Let simmer for about 3-5 minutes until the potatoes have softened. Drain in a colander and leave to steam dry for a few minutes.
4. Put a lug of olive oil, lemon zest and salt and pepper in an ovenproof dish, add asparagus and potatoes and stir through until everything is covered in the olive oil mix.
5. Remove the salmon from the plastic bag and place on top of the potatoes/asparagus. Add the cherry tomatoes to the dishpan and place in the oven and bake for 15 minutes.
6. Remove from the oven and drizzle with fresh lemon juice.
Voilà, a super light and easy one-person dinner. Enjoy! 🙂