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Pesto salmon parcels with green veg recipe

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This simple pesto salmon recipe is the ultimate hassle-free meal. A green veg medley of courgettes, peas and green beans is wrapped in parchment with salmon fillets and fresh pesto and all roasted together for a vibrant summer dinner. See method

Serves 4
10 mins to prepare and 15 mins to cook
517 calories / serving

Ingredients

For the beans

220g green beans
150g frozen peas
2 courgettes, trimmed and finely sliced
2 tbsp olive oil
2 lemons, ½ juiced, the rest cut into wedges to serve
4 salmon fillets, skinned
4 tsp fresh pesto
500g miniature potatoes
25g butter
10g fresh mint, finely chopped

If you haven't got any baby potatoes, try dicing a large white potato instead

Each serving contains

Energy
2150kj
517kcal 26%
Fat
29g 41%
Saturates
6g 32%
Sugars
6g 7%
Salt
0.7g 12%

of the reference intake
Carbohydrate 27.1g Protein 39.3g Fibre 5.7g

Method

Preheat the oven to gas 6, 200'C, fan 180'C. Put the green beans and peas in a pan of boiling salted water and cook for 3 mins, then drain.
Cut 4 rectangles (30 x 40cm) of nonstick baking paper. Divide the courgettes, green beans and peas between each paper, season and drizzle with olive oil and a squeeze of lemon juice. Top with a salmon fillet and spread each piece of salmon evenly with pesto.

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Loosely fold each paper into a parcel and place on a baking tray or in a shallow roasting tin. Roast for 10-15 mins until the salmon is cooked through and the vegetables are tender.
Meanwhile, boil the potatoes for 10 mins, then drain and return to the pan. Toss with the butter and mint.
Remove the parcels from the oven and serve with the potatoes and lemon wedges.