Pesto Salmon (166 )

Heat the grill to medium.

Line a baking tray with foil and lightly baste the foil with olive oil.

Put the salmon, skin-side down, on the tray and add some pesto to each piece spreading it evenly across the top.

Lightly grill the salmon pieces for about 8 minutes for a pink inside, or longer depending on your preference.  

Heat the rice as per the packet directions.

Lightly steam the carrots and snow peas and add them to the rice and toss through, add another teaspoon of pesto to flavour the grains, salt and pepper to taste. 

Divide the rice into four bowls and place the salmon on top of each bowl. 

Squeeze some fresh lemon on top of each piece of salmon and serve with slice of lemon and some parsley leaves.