Salmon Pesto Salad
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Prep Time
5 MINS
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Cook Time
10 MINS
- KCals 466
- Carbs 4.9G
Ingredients
For the salmon
- 2 salmon fillets approx. 120g each, skinless and boneless
- 1 tbsp green pesto
- 1 tbsp lemon juice
- ¼ tsp garlic granules
- salt and pepper to taste
- low-calorie cooking spray
For the salad
- 80 g lettuce sliced
- 6 cherry tomatoes quartered
- 4 radishes sliced
- 11 pine nuts
For the dressing
- 1 tbsp green pesto
- 1 tbsp lemon juice
- 1 tbsp reduced-fat cream cheese
Instructions
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In a small bowl, combine the pesto, lemon juice, garlic and season with a little salt and pepper.
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Add the salmon to a bowl and pour over the marinade. Coat the salmon, cover and pop into the fridge for 30 minutes.
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Add the pine nuts to a small frying pan and set on a low heat. Heat for 2 minutes until the pine nuts are lightly toasted and golden. Leave to one side.
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Assemble the salad. Divide the lettuce, tomatoes and radish between two plates. In a small bowl, combine the pesto, lemon juice and cream cheese, and stir to combine.
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Once the salmon has marinated, spray a frying pan with low-calorie cooking spray. Set on a medium heat. Cook the salmon for 4 minutes on each side. It should be just turning crispy on the surface.
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Add the salmon to the top of the salad, drizzle over the dressing and sprinkle with the pine nuts. Serve!