On the table in: 10 mins
Serves: 2
Origin: Italian
Ingredients:
Nutritional Information
Per serving: 405 calories; 32g carbohydrates; 30.5g protein; 16.9g fat; 2.8g fibre
*nutritional data is indicative and may vary depending on the brand of ingredients used.
Instructions:
- Grill the salmon fillets for 2–3 minutes a side or until just cooked through; cut into 2–3 pieces each and set aside.
- Meanwhile, toast the pine nuts in a small dry non-stick frying pan over high heat for a minute or so, taking care they don’t over-brown.
- In a bowl, combine the Italian dressing with the ready made pesto and most of the basil leaves. Place the cooked rice into a bowl and mix in three-quarters of the Italian pesto dressing as well as the red capsicum and most of the pine nuts.
- Arrange the salmon, lettuce and rice salad on two plates.
- Drizzle the remaining pesto dressing over the salmon and garnish the rice with the remaining pine nuts before serving.