Salmon Pesto Salad | Slimming & Weight Watchers Friendly
If you agree that there’s no such thing as too much pesto, then you’re in the right place. We’ve made sure this gorgeous-looking Salmon Pesto Salad is bursting with flavour by coating each fillet in a lip-smacking pesto marinade, and an added drizzle of pesto-infused, reduced-fat cream cheese dressing. It’s all served on a bed of fresh and colourful veggies too!
Servings 2
Calories 466kcal
Equipment
- non-reactive small bowl
- small bowl
- Frying pan
Ingredients
For the salmon
- 2 salmon fillets approx. 120g each, skinless and boneless
- 1 tbsp green pesto
- 1 tbsp lemon juice
- ¼ tsp garlic granules
- salt and pepper to taste
- low-calorie cooking spray
For the salad
- 80 g lettuce sliced
- 6 cherry tomatoes quartered
- 4 radishes sliced
- 11 pine nuts
For the dressing
- 1 tbsp green pesto
- 1 tbsp lemon juice
- 1 tbsp reduced-fat cream cheese
Instructions
- In a small bowl, combine the pesto, lemon juice, garlic and season with a little salt and pepper.
- Add the salmon to a bowl and pour over the marinade. Coat the salmon, cover and pop into the fridge for 30 minutes.
- Add the pine nuts to a small frying pan and set on a low heat. Heat for 2 minutes until the pine nuts are lightly toasted and golden. Leave to one side.
- Assemble the salad. Divide the lettuce, tomatoes and radish between two plates. In a small bowl, combine the pesto, lemon juice and cream cheese, and stir to combine.
- Once the salmon has marinated, spray a frying pan with low-calorie cooking spray. Set on a medium heat. Cook the salmon for 4 minutes on each side. It should be just turning crispy on the surface.
- Add the salmon to the top of the salad, drizzle over the dressing and sprinkle with the pine nuts. Serve!
Video
Nutrition
Calories: 466kcal | Carbohydrates: 4.9g | Protein: 30g | Fat: 35g | Saturated Fat: 7.1g | Sodium: 820mg | Fiber: 2.1g | Sugar: 4.4g
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