With Steamed Vegetables
1 fillet of salmon per person
Enough chopped vegetables (broccoli, cauliflower, spinach, capsicum, mushrooms – you choose your favourites) to cover at least 1/4 of your plate.
2 tsp of green pesto (per fillet)
Fresh lemon for garnish and seasoning
Black pepper and Himalayan pink salt
Cover the salmon fillet(s) with the pesto
Place the fillet(s) on a plate that will fit inside the stackable steamer basket
Place the vegetables in a separate steamer basket – these will take a little longer than the salmon – especially cauliflower (if your mix includes cauliflower steam this alone for 10mins before adding the other vegetables to the basket)
Make sure the water under the steamer is boiling before you place the baskets on to cook.
Steam the full basket of vegetables for 3 minutes, then remove this basket in order to place the salmon basket closest to the steam and stack the vegetables on top
Continue steaming so that the salmon gets a complete 7-10mins of cooking time. You should check your salmon at this to see if it is cooked to your liking. Salmon should be hot all the way through and fall apart easily when tested with a fork or knife.
Serve with optional boiled quinoa, brown rice or mashed sweet potato.
Steamed Pesto is a perfect protein accompaniment / addition to any of your favourite salads. It can be served hot, or left to cool / kept in the fridge for 1-2 days.
Personally I love it in the Super Omega Salad