Substances
Serves 4
220g inexperienced beans
150g frozen peas
2 courgettes (zucchini), trimmed and finely sliced
2 tbsp olive oil
2 lemons, ½ juiced, the remaining reduce into wedges to serve
4 salmon fillets, skinned
4 tsp recent pesto
To Serve Non-obligatory*
500g miniature potatoes
25g butter
10g recent mint, finely chopped
Technique
1. Preheat the oven to fuel 6, 200’C, fan 180’C. Put the inexperienced beans and peas in a pan of boiling salted water and prepare dinner for 3 minutes, then drain.
2. Minimize 4 rectangles (30 x 40cm) of non-stick baking paper. Divide the courgettes, inexperienced beans and peas between every paper, season and drizzle with olive oil and a squeeze of lemon juice. Prime with a salmon fillet and unfold every bit of salmon evenly with pesto.
3. Loosely fold every paper right into a parcel and place on a baking tray or in a shallow roasting tin. Roast for 10-15 minutes till the salmon is cooked by means of and the greens are tender.
4. If serving with potatoes … boil them for approx. ten/fifteen minutes, then drain and return to the pan. Toss with the butter and mint.
5. Take away the parcels from the oven and serve with the potatoes and lemon wedges.
*Serving Solutions
i) If you have not obtained any child potatoes, strive dicing a big white potato as an alternative.