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serves

4 portions

 

ingredients

pesto

60g walnuts
1 garlic clove, roughly chopped
1 bunch fresh basil leaves
juice & zest ½ lemon
1 tbsp extra virgin olive oil
2 tbsp nutritional yeast
4 wild salmon fillets

root vegetable chips

1 large sweet potato
1 celeriac

mushy peas

300g frozen peas
300g tinned green lentils
1 sprig fresh mint finely chopped
1 tbsp kefir yoghurt (optional – omit for a dairy-free option)

salt
pepper

 

nutritional information

(per portion)
energy in kcal 604
fibre 11g
fat 28g, and of which saturates 4.8g
carbohydrates 37g, and of which sugars 16g
protein 45g
allergens tree nuts

 

method

  1. Pre-heat oven to 220C/200C fan/gas 6.
  2. Peel and slice the sweet potato and celeriac into chips. Place onto a large lined baking tray, leaving a space in the middle to add salmon later, drizzle with olive oil, season. Roast for 20 mins.
  3. Meanwhile, begin the pesto, place walnuts into a food processor. Process until coarsely chopped, about 10 seconds. Add garlic, basil leaves, lemon zest, salt, pepper and process until mixture resembles a paste, about 1 minute.
  4. With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Stir in nutritional yeast and lemon juice.
  5. Season salmon fillets, top with pesto and place in the oven with root vegetable chips for a further 15-20 mins.
  6. Bring a small saucepan of water to the boil, add peas, cook for 2 mins, drain, return peas to the pan over a medium heat, stir in lentils till heated through. Take off the heat, lightly mash with a fork, add mint and kefir yoghurt.
  7. Remove baked salmon and root vegetable chips from the oven, serve immediately with the mushy pea and lentil side.