-
First make the pesto. Blitz
all ingredients except the parmesan, which you add at the
end, or use shop bought pesto
-
Make a little cut crossways
inside the salmon fillets, put in some pesto, drizzle over
some olive oil, salt & pepper.
-
Take a couple of slices of
mozzarella and stuff them into the hole, put a little
pesto on top.
-
Take the salmon fillets, put
on a tray in the oven at 200C, for about 10- 15mins until
the salmon is cooked and the mozzarella has melted.
-
Fill up ¾ of a mug with
couscous, leaving a little room at the top. Top with
boiling water from the kettle and add a slice of lemon, a
pinch of salt and a couple of basil leaves. Leave for 5-10
mins, covered to keep the steam in.
-
Thinly slice the
tomatoes, add the lemon slices, season with salt, olive
oil & a few basil leaves, shake it around a little and
leave it macerating.
-
When ready to serve, pull out
the lemon slice& basil leaves.
-
To serve, put the couscous
onto plate, put the tomato salad on top & serve with the
cooked salmon and a few fresh basil leaves on top.
|
DAILY
DINNERS 
