Copyright@ Simona Zaino
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This Italian inspired dish, infused with Mediterranean flavours, is very nutritious and also balanced in calories!
Ingredients (2 people):
2 salmon fillets, a jar of red pesto (sundried tomatoes), 1 medium shallot, 1 fennel head (or you can substitute this with celery or leeks). two cups of steamed/boiled brown basmati, 3 lime leaves (or chopped coriander), 1 teaspoon of coconut oil
Wash the fennel head and cut it into wedges. Chop the shallot. Place each salmon fillets and the fennel wedges on tin foil, then cover the salmon fillet with a thin layer of red pesto and chopped shallots. Fold the tin foil and make a small parcel. Place the two parcels on an over tray and bake at 180C for about 40 mins.
In the meantime, place the coconut oil in a hot pan and stir in the lime leaves. Add the rice and stir for about 5 mins.
Place the salmon and fennel on a plate and add the rice on the side.