Low-Carb, Easy and Delicious: Pesto Salmon and Vegetables
A simple lunch with big taste? You can’t go wrong with pesto salmon and mixed vegetables. It takes only minutes to prepare, and after that you just pop it into the oven for half an hour or so. This quick meal is quite healthy with lots of protein and omega-3 fatty acids as well as valuable minerals like calcium and magnesium. Are you looking to lose weight and want to cut down on carbs? No problem, this recipe is also perfect for a low-carb diet.
Ingredients for one serving:
- 1 salmon fillet
- 125 g green beans
- 2 tsp basil pesto
- 4-5 cherry tomatoes
- Olive oil
- Juice of one lemon
- Salt & pepper
Directions: Preheat the oven to 200°C/400°F. Cook the green beans in boiling water for about 4 minutes until they are soft. Next, place them on a sheet of aluminum foil. Then simply set the salmon on top of them. Cover the salmon fillet with 1-2 teaspoons of basil pesto. Finally, cut the cherry tomatoes in half and place them on top of the salmon. Season the salmon with lemon juice, salt and pepper. Fold the aluminum foil into a pouch and let the whole thing cook in the oven for 25-30 minutes.
Runtasty tip: If you don’t want to cut out carbs completely, quinoa is the perfect side dish to this meal. This plant is gluten-free and particularly high in plant-based protein.
One serving (without quinoa) contains around 435 calories, 8 g of carbohydrates, 33 g of protein and 26 g of fat.
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