Salmon with Dill, Ginger and Lime Pesto

Informations supplémentaires

35 min. | 621 kcal | easy | Needs a blender | Printable version

1. Cook the potatoes Preheat the oven to 425°F. Cut the potatoes and the carrot into small cubes. Place on a baking sheet lined with baking paper. Add a drizzle of oil, some salt and some pepper. Bake in the oven for 15-18 minutes or until tender.

2. Setup Chop the shallot. Cut the radish into small cubes. Drain and rinse the lentils. Peel the ginger and cut it into 2-3 pieces.

3. Make the pesto Add the ginger, dill, the juice of half a lime, half of the shallot and 1/3 ^2P | 1/2 ^3P cup of oil in a container. Use a hand blender and reduce everything to a pesto sauce. Add more oil if necessary. Add salt and pepper to taste. Add 1 tsp. of sugar if desired.

4. Cook the salmon Pat the fish dry. Season with salt and pepper. Heat a drizzle of oil in a pan over medium heat. Cook the salmon for 3-4 minutes on each side.

5. Make the salad Mix the lentils with the roasted vegetables, the radish, the remaining shallot, the honey, a drizzle of oil, some salt and some pepper. Add lime juice to taste. Let your children develop their cooking skills by inviting them to mix all the ingredients together

6. Plate your dish Serve the salmon with the pesto and the lentil salad. Bon appétit!

2unitSalmon Fillets

1unitCarrot(s)

2unitRadishes

1unitShallot

1unitGreen Lentils

1unitLime

1unitGinger

2unitDill

350gRed Potato(es)

1unitHoney

What you need sheet pan, pan, strainer, hand blender, bowl

621 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 76g

25%

fat 18g

28%

cholesterol 69mg

23%

fiber 10g

40%

protein 41g

saturated 4g

20%

sodium 129mg

sugar 16g

trans 0g