• 175g Salmon Fillet Salmon Fillet, baked
• 270g gnocchi Gnocchi
• 80g courgette Courgette
• 80g mushrooms Mushrooms
• 25g pesto Pesto, green
• 10g parmesan Parmesan
• 3g garlic Garlic
• 15g pesto Pesto, green
• 15g almonds Almonds
• 20g rocket Rocket

1. 1

   Prep everything first: wash and trim the courgette and mushrooms, then measure out the sauce ingredients.

2. 2

   Pan-fry the gnocchi in a non-stick pan for 6-8 minutes until golden and crisp.

3. 3

   Place the salmon on a lined tray, brush with some of the sauce and bake at 200°C for 12-14 minutes until it flakes easily.

4. 4

   Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.

5. 5

   Meanwhile, steam or stir-fry the courgette and mushrooms for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: gnocchi first, then the veg and salmon, spooning over any remaining sauce. Finish with the rocket.

7. 7

   Bulking upgrade: add the pesto, almonds for extra energy-dense calories.

Tap ingredients and steps to tick them off as you cook.