Pan-Fried Salmon With Creamy Pesto Veg

Boil a full kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over medium-high heat

Once hot, add the salmon fillets (skin-side down), season with a pinch of salt and pepper and cook for 8-9 min, turning once halfway, or until cooked through – this is your pan-fried salmon

Tip: Your fish is cooked once it turns opaque and flakes easily

Whilst the salmon is cooking, chop the broccoli into florets

Cut the broccoli stalk[s] into bite-sized pieces

Add the broccoli florets and chopped broccoli stalk to a pot of plenty of boiled water and bring to the boil over a high heat

Once boiling, cook for an initial 4-5 min

After an initial 4-5 min, add the blanched peas to the pot and cook for a further 1 min or until everything is tender

Once the veg is tender, drain and return to the pot

Meanwhile, add the soft cheese and pesto to a measuring jug with 50ml [80ml] boiled water

Give it a good mix up until smooth – this is your creamy pesto sauce

Return the drained broccoli & peas to a medium-low heat and add the creamy pesto sauce with a generous pinch of salt

Cook for 1-2 min or until the sauce has warmed through – this is your creamy pesto veg

Chop the basil finely, including the stalks