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THIS week’s recipe comes from the CPSU’s Ruby Thomas-Thompson. Ruby said she likes this recipe because it’s healthy, fresh, delicious and quick to make.
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Crispy Skinned Salmon on a bed of Greens with a side of Potato
Garlic and Herb Pesto
Cook the greens lightly (boiled or fried). Cook the salmon fillet in a hot pan.
Once potatoes are cooked, drain them and toss them in the butter and pesto.
Use excess pesto to pour over greens and place salmon on top. Enjoy!