Yield: 4 servings
|45 millilitres||Waitrose Fresh Pesto Sauce; (3tbsp)|
|15 millilitres||Waitrose Extra Virgin Olive Oil; (1tbsp)|
|½ \N||Lemon; Juice of|
|\N \N||Freshly ground black pepper|
|4 \N||Waitrose Fresh Salmon Steaks|
|1 \N||Red and 1 yellow pepper; deseeded, cored and|
|\N \N||; cut into chunks|
|1 \N||Red onion; peeled and cut into|
|\N \N||; chunks|
|3 \N||Cloves garlic; peeled and crushed|
|1 large||Yellow and 1 large green courgette; cut into chunks|
|15 millilitres||Napolina Extra Virgin Olive Oil; (1tbsp)|
|1 \N||Pinches sea salt|
Combine the pesto sauce, oil, lemon juice and black pepper in a shallow ovenproof dish. Evenly coat the salmon with the pesto marinade. Cover and marinate for at least 2 hours in a refrigerator.
To cook the vegetables, place the peppers, onion, garlic and courgettes into a roasting tin. Mix well to ensure that they are coated in oil. Place in a preheated oven 220øC, 425øF, gas mark 7 for 20 minutes, turning occasionally.
Reduce the oven temperature to 200øC, 400øC, gas mark 6. Place the salmon into the oven and bake uncovered for a further 20 minutes, or until the flesh flakes easily.
Place each steak on a small bed of roasted vegetables, and pour any remaining juices over the top. Serve with couscous and freshly chopped basil.
Converted by MC_Buster.
NOTES : The Tartan Quality Mark is the hallmark of premium quality Scottish salmon. Each fish has been produced to strict guidelines set down by an independently controlled product certification scheme and has a unique identification number which allows it to be traced back to the farm.
Converted by MM_Buster v2.0l.