Ingredients
For the salmon:
- 2 salmon steaks
- 1 teaspoon grated lemon zest
- 1 teaspoon parsley
- 1 teaspoon dill
- 1 teaspoon oregano
- salt and pepper for seasoning
For the pesto:
- 3 large handfuls of fresh basil leaves
- 110 ml extra virgin olive oil
- 2 tablespoons pine nuts
- 3 garlic cloves minced
- salt and pepper for seasoning
Other:
- drizzle of olive oil
- 1 onion finely diced
- 1 red or green pepper sliced
- 150 g gluten free pasta cooked per instructions on packet
Instructions
- Gently pat the salmon steaks dry with a piece of kitchen paper
- Mix together the lemon zest, parsley, dill, seasoning and oregano
- Sprinkle on the salmon steaks
- To make the pesto place the basil, pine nuts and garlic in a blender
- While blending, drizzle in the olive oil
- Season to taste
- Heat a drizzle of olive oil in shallow pan
- Saute the onion and pepper until soft, about 5 minutes
- Stir in the cooked pasta and as much of the pesto that suits your individual tastes, start with a tablespoon and add from there
- Cook the salmon for about 3 minutes on each side in a hot frying pan
- Serve the salmon steaks on top of the pasta
