Lime and pistachio salmon with salsa greens

Make salmon shine with a side of greens dressed in a zingy lime and toasted pistachio salsa. Don’t forget the Greek yogurt on top!

course: Main course

cuisine: World Wide

keywords: pistachio, salmon , sea food

servings: 6

calories: 649 K CAL

Ingredients:

• coriander 100g
• flat-leaf parsley 100g
• limes 3, zested and juiced
• pistachio kernels 100g, toasted
• olive oil 3 tbsp
• garlic 1 clove
• Greek yogurt 150g
• salmon fillets 6
• olive oil

GREENS

• frozen edamame beans 500g
• long-stemmed broccoli 200g
• Sweetheart cabbage 1, finely sliced

Instructions

• Step 1

To make the salsa, put 50g coriander, 50g parsley, the zest and juice of 2 limes, 50g pistachios, the olive oil and garlic in a food processor or blender and blitz to a rough paste. Put 1/2 aside and mix the other 1/2 with the yogurt in a bowl.

• Step 2

Heat the grill to high. Put the salmon skin-side up on a foil-lined baking tray and scatter and pour over the remaining lime zest and juice. Drizzle with oil. Season then grill for 5-8 minutes or until the skin is golden. Turn over and grill for 2-3 minutes or until just cooked and starting to flake.

• Step 3

To make the greens, bring a pan of water to the boil and add the beans first and cook for 1 minute, then blanch the broccoli and cabbage for 2 minutes. Drain. Mix together the vegetables in a large bowl and toss with the salsa. Chop the remaining herbs and mix through.

• Step 4

Serve the greens with the salmon and yogurt, and scatter over the remaining pistachios.