- Spread the pesto on both sides of the salmon and cover.
- Leave to marinate in fridge for half an hour.
- After the fish has marinated, heat pan and fry fish in extra virgin olive oil.
- Cook fish on both sides until lightly cooked through in thickest section.
- Mix salad greens with cherry tomatoes and snow peas, and serve with fish.
- Squeeze lemon juice over fish and salad.