"Salmon is packed full of good stuff like protein and omega-3s. For this speedy dish, you'll top creamy pesto broccoli and peas with your pan-fried fish and serve."
Prep Time
15 min
Cuisine
Italian
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1 classic nut pesto pot (45g)<span class="strong">†</span>
1 soft cheese pot (50g)<span class="strong">†</span>
160g blanched peas
2 x 110g skin-on salmon fillets<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
554 kJ 132 kcal
2298 kJ 550 kcal
Fat of which saturates
8.3 g 2.2 g
34.2 g 9.1 g
Carbohydrate of which sugars
5.5 g 3 g
23 g 12.7 g
Fibre
3.7 g
15.2 g
Protein
9.3 g
38.8 g
Salt
0.27 g
1.13 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 broccoli
broccoli(100%)
5g basil
basil (100%)
1 classic nut pesto pot (45g)
sunflower seed oil, Italian basil (36%), cashew nut, Grana Padano PDO cheese (milk, egg), glucose, Pecorino Romano PDO cheese (milk), sea salt, crushed pine kernels, extra virgin olive oil, whey protein (milk), flavourings, potato flakes, spices, acidity regulator: lactic acid; antioxidant: rosemary extract.
1 soft cheese pot (50g)
cream, skimmed milk, salt, lactic acid culture
160g blanched peas
Peas
2 x 110g skin-on salmon fillets
Salmon (salmo salar) (fish) (100%)
Allergens
Allergens highlighted by † (milk, egg, nut, fish)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a full kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over medium-high heat
Once hot, add the salmon fillets (skin-side down), season with a pinch of salt and pepper and cook for 8-9 min, turning once halfway, or until cooked through
Tip: Your fish is cooked once it turns opaque and flakes easily
2
Whilst the salmon is cooking, chop the broccoli into florets
Cut the stalk[s] into bite-sized pieces
3
Add the broccoli florets and chopped stalk to a pot of plenty of boiled water and bring to the boil over a high heat
Once boiling, cook for an initial 4-5 min
4
After an initial 4-5 min, add the blanched peas to the pot, bring to the boil over a high heat and cook for a further 1 min or until everything is tender
Once tender, drain and return everything to the pot
5
Meanwhile, add the soft cheese and classic nut pesto to a measuring jug with 100ml [150ml]boiled water
Give it a good mix up until smooth– this is your creamypesto sauce
6
Return the drained veg to a medium-low heat and add the creamy pesto sauce with a generous pinch of salt
Cook for 1-2 min or until the sauce has warmed through
7
Chop the basil finely, including the stalks
8
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