There’s just no arguing with the marriage of flavours that are DILL and SALMON. It’s seriously the best! It even makes smoked salmon taste pleasing for me (I’m not normally a fan of smoked salmon, despite loving cooked salmon). You know what, it’s actually just really great with all kinds of fish! Thus, I love having my creamy, flavourful Dill Pesto with Salmon.
As a bonus, the use of walnuts or macadamia nuts and omission of garlic makes it low reactive, FODMAP and Sibo compliant! Check out the recipe for Dill Pesto here.
Below, I just thought I’d share one of the simple ways I like to have the pesto on a “Fish & Chip” Friday evening
Time 45 mins
Ingredients for 1:
- 1 x 150g fillet of Salmon (or your favourite fish)
- 2-4 tsp Dill Pesto (link)
- your favourite veggies cut into chip-sized pieces to bake for ‘chips’ (for low FODMAP use eggplant, carrot, zucchini)
- steamed greens or salad as desired for a side (for low FODMAP try lettuce, kale, tomato, radish and capsium salad with lemon & EVOO dressing)
Method:
- 2-3 hours before dinner, rub the piece of salmon with 2 tsp pesto and allow to marinade for a few hours before cooking.
- Preheat oven to 200 degC.
- Chop veggies into chip-sized chunks, place onto a baking tray lined with baking paper, drizzle with EVOO, salt and pepper, toss and place in the oven. Depending on the type of vegetable you’re using it’ll take 25-45mins to cook.
- To cook the fish you can either place it in the oven with the veggies when they have about 10mins to go. Or grill on a medium fry pan (I prefer my fish grilled but sometimes it’s just easier to throw it in the oven with the veggies).
- While the veggies are cooking, prepare & toss your salad or steam your greens.
- Serve once veggies and fish are cooked.
- To serve, smear another 1-2 tsp fresh pesto onto your cooked salmon for extra flavour!