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You already understand that, to achieve true health, your diet needs to be sensible and nutritious and you need to get a good amount of exercise. Sadly, there isn’t constantly enough time or energy for us to really do the things we want to do. When our work day is complete, most people do not want to go to the gym. A delicious, grease laden burger is usually our food of choice and not a crunchy green salad (unless we are vegetarians). You should be pleased to learn that getting healthy doesn’t always have to be super difficult. With practice you can get all of the nutrients and the physical exercise that you need. Here are some tips to be as healthy as possible.
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We hope you got benefit from reading it, now let’s go back to pan-fried salmon with fresh tomato pesto recipe. To make pan-fried salmon with fresh tomato pesto you need 6 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to prepare Pan-fried salmon with fresh tomato pesto:
- Prepare 2 centre-cut salmon fillets, deboned and descaled
- Take Large handful fresh basil leaves (about 28 g)
- Get 1 pkg (284 g) miniature San Marzano tomatoes
- Get 1 large clove garlic, chopped
- You need 1/4 tsp red pepper flakes
- Provide 3 tbsp extra virgin olive oil
Instructions to make Pan-fried salmon with fresh tomato pesto:
- Add a splash of veg oil to a large pan on medium-high heat. Lay the salmon fillets in, skin-side down. Let fry for 3 to 4 minutes, depending on their thickness, then flip and fry for the same amount of time on the other side. While you're waiting to flip the salmon, whip up the sauce.
- Place the basil, tomatoes, garlic and pepper flakes in a food processor and blitz until it's a chunky liquid. Add a good pinch of salt and a few grinds of black pepper, as well as the olive oil. Blitz a few seconds more until the sauce thickens and emulsifies.
- Put a ladle full of sauce on a plate and lay the salmon on top, crispy skin up. The fish will warm up the sauce slightly. Serve additional sauce on the side (trust me, it'll be in demand).
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