Prepare the dressing by combining the Barilla Pesto Genovese with lime juice and pepper. In a bowl, mix the breadcrumbs and half the Pesto dressing.
COOK THE FISH
In a fry- pan, heat the Extra Virgin olive oil and cook the fish for 2 minutes on each side. Season to taste. Remove the fish from pan and place on the oven tray, brush the salmon with honey and top with the Pesto breadcrumb mixture, forming a crust. Finish cooking in the oven for 5 minutes.
COOK THE VEGETABLES
Using the same fry pan, add the chili and garlic and cook the zucchini, beans and greens for 2 minutes, seasoning with salt and pepper.
SERVE
Serve the fish on a bed of green vegetables and finish with some Pesto Genovese dressing.
