Spring Salmon With Minty Veg
Enjoy a flavorful and nutritious meal with this easy recipe. Tender new potatoes, vibrant peas and beans, and succulent salmon come together in a zesty and fresh lemon-mint dressing that elevates the dish to another level. A delightful balance of textures and flavors, this dish is perfect for a quick and satisfying dinner that will leave you feeling satisfied and nourished.
— Constant Cookbook
Ingredients
- 750g small new potatoes , thickly sliced
- 750g frozen peas and beans (we used Waitrose pea and bean mix, £2.29/1kg)
- 3 tbsp olive oil
- zest and juice of 1 lemon
- small pack mint , leaves only
- 4 salmon fillets about 140g/5oz each
Instructions
- Boil the potatoes in a large pan for 4 mins. Tip in the peas and beans, bring back up to a boil, then carry on cooking for another 3 mins until the potatoes and beans are tender. Whizz the olive oil, lemon zest and juice and mint in a blender to make a dressing(or finely chop the mint and whisk into the oil and lemon).
- Put the salmon in a microwave-proof dish, season, then pour the dressing over. Cover with cling film, pierce, then microwave on High for 4-5 mins until cooked through. Drain the veg, then mix with the hot dressing and cooking juices from the fish. Serve the fish on top of the vegetables.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 555 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 42 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 10 grams fiber
- Protein Content: 40 grams protein
- Sodium Content: 0.23 milligram of sodium
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