So today I decided to make up my own recipe and completely wing it.
I’m not going to lie – it turned out pretty great. Obviously you can adapt this recipe based on your own personal tastes but having fish twice a week is highly recommended by health professionals.
I recommend buying a low fat salmon fillet – most on the selves in the UK are in the orange zone for fat and saturated fat. This salmon from sainsburys is low in saturated fat so is ideal for the recipe.
Baked pesto salmon
100g new potatoes, boiled and cooled
A handful of mixed salad
8 cherry tomatoes/ 1 tomato sliced
1 teaspoon pesto
1 teaspoon olive oil
1 teaspoon low fat salad dressing – of your choice
1 salmon fillet
Salt and pepper to season (I used garlic salt)
- Preheat the oven to 190 degrees Celsius.
- Remove any skin from the salmon fillet and place on a foil-lined baking tray. Use the oil to ensure the salmon doesn’t stick.
- Place the tray in the oven and bake for 18-23 minutes.
- Take the handful of mixed salad and put it on a plate. Add the cherry tomatoes, boiled new potatoes and seasoning. Use half of the pesto as a dressing – mix with a small amount of oil if the consistency isn’t runny enough.
- Add a small amount of the low fat dressing of your choice. I used balsamic glaze (I know my blood sugars are well controlled so I can allow it).
- Remove the salmon from the oven, place on the bed of salad and new potatoes, and use the remainder of the pesto on top of the fillet. Enjoy.
I know it’s a fairly simple recipe but I packed it with a lot of flavour. As mentioned, I used garlic salt. When I boiled my potatoes I added rosemary to increase the flavours of the dish.
I’ve managed to work out the calories in the dish based on the ingredients, but I’m yet to work out the fat and saturated fat of the dish, as well as the total sugars. Without the balsamic glaze, however, the sugars would be low.
Around 400 calories based on the salmon used.
Enjoy the first recipe I’ve posted that I made myself! It’s simple but gorgeous.