Pesto salmon parcels with green beans recipe

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 690 calories / serving
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For a taste of luxury any night of the week try these healthy pesto salmon parcels with rice and green beans.

Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Cook the rice according to pack instructions.

Heat a frying pan over a high heat and dry-fry the pecans for 1-2 minutes until golden and fragrant. Stir through the rice.

Cut 4 pieces of nonstick baking paper, about 30cm x 40cm (12in x 16in), and then spoon the rice into the centre of each. Top with courgette slices, lemon slices, the salmon fillets and chopped green beans. Spoon over the pesto and wrap up the paper around the fish and veg to create parcels.

Place on a large baking tray and bake for 25 minutes or until the salmon is cooked through and the vegetables are tender.

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  • Ingredients

  • 2 x 250g (8oz) basmati microwace rice or 500g (16oz) cooked rice
  • 50g (2oz) pecan nuts, roughly chopped
  • 1 courgette, thinly sliced
  • 1 large lemon, sliced
  • 200g (7oz) fine green beans, finely chopped
  • 4 boneless salmon fillets
  • 4 tbsp green pesto
  • Energy 2895kj 690kcal 35%
  • Fat 39g 56%
  • Saturates 4g 20%
  • Sugars 2g 2%
  • Salt 0.1g <1%

of the reference intake
Carbohydrate 45.1g Protein 42g Fibre 3.3g


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