Salmon with Pistachio Pesto, Courgetti, and Balsamic Tomatoes
Ingredients
- 2 handfuls basil (about 60g)
- 3 tablespoons nutritional yeast
- 50g pistachios
- 2 tablespoons extra virgin olive oil
- 2-3 cloves garlic
- 3-4 tablespoons water if needed
- Salt and pepper to taste
- Fresh wild salmon
- Tomatoes
- Courgetti or pasta of choice
Preparation
Blend all the pistachio pesto ingredients together until smooth.
Stir the pesto into your choice of cooked pasta or courgetti.
Smear the fresh wild salmon with pesto on the skin side and pan fry until cooked.
Pan fry the tomatoes with a little olive oil and balsamic vinegar.
Serve the salmon topped with more chopped pistachios.
Tips
For a vegetarian version, replace salmon with halloumi, tofu, or tempeh.
Children may prefer wholewheat spaghetti and spinach instead of courgetti.
