After a quick and easy dinner tonight? Try this Pesto salmon with rice salad. It's filling, tasty and uses only 5-ingredients.
Serves44
Cook time5 mins5 minutes
Prep time10 mins10 minutes
Ingredients
4 Coles Australian Skin-On Salmon Portions
⅔ cup (180g) basil pesto
2 x 250g pkts Coles Microwave Quinoa Brown Rice
2 carrots, peeled, cut into long matchsticks
200g snow peas, trimmed, thinly sliced lengthways
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat grill on medium. Line a baking tray with foil. Lightly spray foil with olive oil spray. Place the salmon, skin-side down, on the prepared tray. Spread each piece of salmon with 1 tbs of pesto. Cook under the grill for 5 mins or until salmon is just cooked through.
Step 2
Meanwhile, heat rice following packet directions. Transfer to a large heatproof bowl. Add carrot, snow peas and half the remaining pesto. Toss to combine.
Step 3
Divide the rice mixture evenly among serving plates. Top with the salmon and drizzle with remaining pesto to serve.
