2 salmon fillets with skin

1 Bok choy – washed thoroughly and roughly chopped.

10 Snow peas, tipped and tailed, and sliced in half lengthways.

Sesame seeds – 2 teaspoons

1 Lebanese Cucumber cut into sticks

1 teaspoon fresh ginger grated

Coconut oil for stir frying

¼ cup of water.

Lemon to serve – cut into wedges

For the Pesto:

2 cups fresh basil leaves

2 tablespoons pinenuts

½ cup extra virgin olive oil

3 anchovy fillets

black pepper to taste


Preheat the oven to 180 degrees.

To prepare your pesto, place all ingredients into your blender, food processor or thermomix and pulse until a semi smooth paste is achieved.

Place the salmon fillets skin down on a baking sheet. Spread the top of each fillet with a generous layer of pesto and then place in the oven with a timer set for 20 minutes.

This timing should have your salmon fillets cooked to perfection, easy as that. If the fillets are little on the thinner side, you might want to check on them at the 15-minute mark.

While your salmon is cooking, preheat a frying pan or wok and a teaspoon of coconut oil.  Add the vegetables, ginger and sesame seeds and stir fry, adding the water to help wilt the vegetables and prevent sticking.  When the vegetables are bright in colour and just tender, remove from the pan. Serve alongside your baked pesto salmon with a lemon wedge on the side. Dig in while it’s hot! Delicious, filling and good for your gut bugs!