Roasted beans with pesto, capers and crusted salmon
A delicious way to get in your heart-healthy omega 3, this salmon dish is so easy and quick to prepare. Perfect for putting together after a busy day at work. The gorgeous DOP pesto from Liguria packs so much of a punch that barely any effort is required to bring out the flavour in this dish. Did you know, that parmesan is an amazing probiotic, containing bacterial strains that are key for supporting good gut health. The addition of chickpeas makes this a filling and nutritionally complete meal.
You will need to serve 2
Mixed green and white beans
Breme onion or other sweet onion
1 jar of good green pesto
Tinned chickpeas
2 salmon fillets
1 lemon
Salt & pepper
Capers in spirit vinegar
Fresh basil
Panko bread crumbs
Method
Cut the stalks off the beans, quickly cook in boiling water for 2 minutes. Drain and let dry.
Preheat the oven to 200c fan. In a dish, add the beans, 1/4 large sliced breme onion or 1 regular onion, 3 tbsp pesto, 2 tbsp capers, and 1/2 drained tin of chickpeas. Mix all together so everything is coated, add a little more pesto if needed. Place into the oven for around 25-30 minutes, mixing regularly to ensure nothing burns.
Take the salmon fillet, season with salt, pepper, and lemon. Crush 2 tbsp of panko with 2 tbsp pesto, it should resemble wet sand, add a little more pesto if needed. Spread a good layer over each salmon fillet. When the beans have 10 minutes of cooking time left, add the salmon to the same oven. Cook for around 8 minutes.
To serve, pile a good portion of the roasted beans into the center of the plate, top with the salmon fillet and finish with an extra squeeze of lemon.