Crispy pan fried salmon is served with a vibrant borlotti bean stew and zingy walnut pesto. Perfect for an impressive midweek meal.
Ronnie Murray
Ronnie’s culinary career started at the tender age of 16 at the Great Fosters Hotel in Egham.
20MIN
Total time
Ingredients
Servings
4
4
M&S Caledonian Gold skin on Scottish salmon fillets
4 tbsp
olive oil
for cooking
3 cloves
M&S Remarksable Value garlic, sliced
1
small red onion, finely chopped
1
red chilli, sliced
1 tin
(400 g)
(400 g)
borlotti beans, drained
1
M&S Remarksable Value red pepper, sliced
200 g
M&S cavolo nero, roughly chopped
1/2 bunch
(20 g)
(20 g)
basil, finely chopped
1
M&S Remarksable Value lemon, zested, juiced
175 g
walnut pieces
1 clove
M&S Remarksable Value garlic, crushed
1 handful
parsley, leaves picked
100 g
parmesan, grated
120 ml
M&S extra virgin olive oil
1
edible viola flower
to serve
Nutrition per serving
Calories
1121kcal
Fat
90.7 g
Saturates
15.0 g
Sugars
5.6 g
Salt
677.7 mg
