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Salmon and pesto rolls
packed with fresh flavour and super easy and quick to make, these salmon and pesto rolls make the perfect lunch or light supper dish.
Ingredients
- 120g salmon 1 salmon fillet
- 3 tbsp pesto
- 2 spinach leaves
- 2 tbsp cream cheese
- 1 tsp lemon juice
- Salt and pepper to taste
Provencal Salad
- 2 small potatoes
- olives black and green
- 4 cherry tomatoes
- salad leaves
- 1 tbsp onion just a few slices of onion
- 2 spears asparagus
- ½ cup mange tout
Instructions
- Preheat oven to 180C
- Spread the salmon fillet with pesto and cream cheese and lay the spinach leaves on top
- Roll up and tie with string
- Place in small baking tray with lemon and olive oil and season well
- Cover with foil and bake for 20 minutes
Provencal Salad
- Boil potatoes for 15 mins
- Steam asparagus for 5 mins and mange tout for 2 mins
- Toss everything in lemon juice and olive oil, season well add a sprinkling of dried basil, oregano and thyme
Notes
You can serve this hot or cold. Use any leftovers as a sandwich filling.
Nutrition
Calories: 642kcalCarbohydrates: 32gProtein: 43gFat: 38gSaturated Fat: 10gCholesterol: 129mgSodium: 603mgPotassium: 1668mgFiber: 6gSugar: 8gVitamin A: 2893IUVitamin C: 65mgCalcium: 156mgIron: 4mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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