CREAMY GREEN PESTO DIP WITH SLICED POTATOES & SALMON

SERVES 2 | PREP TIME 5 | COOK TIME 30

INGREDIENTS:

  • 1 Packet of Aldi pre-cooked lemon & herb salmon fillets
  • 2 Large Baked Potatoes
  • Red, Yellow & Orange Sweet Peppers
  • Vine Tomatoes
  • Asparagus Tips
  • Mixed Salad 
  • 100g 0% Greek Yoghurt
  • 2 Teaspoons of Green Pesto
  • Extra Virgin Olive Oil
  • Seasonings: Pink Himalayan Salt, Pepper, Steak Seasoning

METHOD:

  1. Preheat oven to 180. Grab a baking tray and line it with foil. Spray it with 1 cal spray. Thinly slice your white potato, place on the tray and season well. Get them into the oven and cook for around 30 minutes. *Note - if you cut them a bit thicker, be patient and wait for them to go crispy. I would also recommend using 1 cal spray over cooking oils, to achieve a dried out crispier signature whenharrymetsalad potato.
  2. Whilst the potatoes cook, chop your peppers, tomatoes and asparagus and follow a similar process to above but this time use a drizzle of oil on the foil. Season again and bake below your potatoes.
  3. In a small bowl, mix 100g 0% fat Greek Yoghurt and 2 teaspoons of pesto. Stir until well combined. This is your delicious sauce.
  4. In a bowl, place a hearty handful of salad leaves and one salmon fillet each. Plate your potatoes and oven baked vegetables. Top with some green pesto sauce and you're good to go. 
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James Long