Crispy salmon with pesto and fennel salad

Ingredients

1. 1 cup firmly packed flat-leaf parsley leaves
2. 1 garlic clove, quartered
3. 1 1/2 tbsp pepitas (pumpkin seeds), lightly toasted
4. 1/4 cup (60ml) olive oil
5. 1 tbsp lemon juice
6. 4 (about 120g each) boneless skin-on salmon fillets
7. 1 lemon, peeled
8. 1 small fennel, thinly shaved
9. 60g pkt Coles Brand Australian Baby Spinach
10. 200g Perino tomatoes, halved
11. 1/2 small red onion, thinly sliced

Description

• Step 1

  Process the parsley and garlic in a food processor until finely chopped. Add the pepitas and process until combined. Add 2 tablespoons of the oil. Process to combine. Season. Stir in lemon juice.

• Step 2

  Heat half the remaining oil in a large frying pan over medium-high heat. Cook the fish for 2-3 mins each side or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 2 mins to rest.

• Step 3

  Meanwhile, holding the lemon over a bowl to catch any juice, cut along either side of the white membrane to remove the segments. Combine lemon segments and juice, fennel, spinach, tomato, onion and remaining oil in the bowl. Season. Serve with fish and pesto.