PACKED WITH OMEGA-3 EFAs -THE GOOD ONES!

SALMON WITH BRUSSELS SPROUTS & WALNUT BASIL PESTO

SERVES 2

• Himalayan salt and black

pepper

• 2 x 180g salmon portions

• 2 tbsp coconut oil

• 300g Brussels sprouts, par-cooked

• pickled red onion, to garnish

• fresh mint, to garnish

• ½ lemon, sliced into wedges, to serve

FOR THE PESTO

• 20g walnuts, chopped

• 10g fresh basil

• 1 mild red chilli, chopped

• 1 tbsp apple cider vinegar

• 3 tbsp extra-virgin olive oil

• Himalayan salt and black pepper

1. Season the salmon well. Heat a pan, add 1 tbsp coconut oil and cook the salmon for 2–3 minutes on each side or until it is done to your liking. Set it aside and keep it warm.

2. Add the remaining coconut oil to the pan. Sauté the Brussels sprouts until they are golden and cooked through, then season them.

3. For the pesto: Blitz the walnuts, basil, chilli, vinegar, and olive oil in a blender until it is combined. Season the pesto and add a little water if it is too thick.

4. To serve: Spoon the pesto on the salmon. Add the Brussels sprouts. Garnish the dish with pickled red onion and fresh mint and serve it with lemon wedges.