PESTO SALMON WITH MEDITERRANEAN RICE

• porsi: 4

Bahan-bahan

For the pesto salmon:

4 x salmon fillets

6 tbsp fresh basil pesto

2 tbsp Parmesan, grated

For the Mediterranean rice:

200g rice

4 large handfuls of baby spinach, chopped

12 sun-dried tomatoes, chopped

40g pine nuts, toasted

1 x 400g tin of chickpeas, rinsed and

drained

Zest and juice of 1 lemon

3 tbsp extra-virgin olive oil

Salt and black pepper

50g Feta, crumbled

Petunjuk

1 Preheat the oven to 200'C/18ffC fan/gas mark 6 and line a rimmed baking tray with a sheet of parchment paper.

2 Place the salmon, skin side down, on the prepared tray. Spread each fillet with half of the pesto and sprinkle with the Parmesan. Bake for 15-20 minutes or until cooked to your liking.

3 Meanwhile, cook the rice according to the package instructions.

4 In a large bowl, combine the spinach, sun-dried tomatoes, pine nuts, chickpeas and lemon zest.

5 In a separate smal bowl, whisk together the lemon juice and olive oil.

6 When the rice is cooked, drain well and add to the spinach mixture.

7 Pour the lemon dressing into the bovvl and toss until everything is well combined.

8 Add the Feta and season to taste, then toss again to combine.

9 Serve the salmon on a bed of the Mediterranean rice.