A very quick and easy meal. Easy to scale up for more mouths to feed.
Ingredients
Method
- Pre-heat oven to 180.
- Fry the chopped onion in half the the olive oil for 2 minutes. Add the drained butter beans, stock and mint. Simmer gently.
- Mix the pesto, ground almonds, lemon zest and parmesan together. Spoon onto the flesh of the salmon.
- If you like crispy salmon skin, fry the salmon in the remaining oil, skin side down for 3 minutes.
- Then transfer to the hot oven for 5-6 minutes to finish cooking through. If you don't eat the salmon skin you can skip frying it and just bake it for 8-9 minutes.
- Steam the veggies for 4-5 minutes.
- Plate up and enjoy
