Red Pesto Salmon & Fennel wedges with Lime & Coconut Rice

  Copyright@ Simona Zaino 
Full or partial reproduction of this article requires permission from the author.
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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

Preparation:
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.