Asparagus & salmon supper
A sophisticated salmon dish that's super fast to prepare
Difficulty and servings
Serves 2
Preparation and cooking times
Cook 15 - 20 mins
- Get a steamer on to boil. Put the salmon fillets in the first tier and steam for 3 mins until the salmon has changed colour. Throw the asparagus spears in with the salmon and continue to steam for 4-5 mins until the asparagus is tender and the fish is cooked.
- While everything's steaming, make a dressing by whisking together the olive oil, lemon juice and mustard. Tip the cannellini beans and spinach into a large bowl. When the asparagus is cooked scoop it into the bowl, then stir in the dressing. Divide the vegetables between two plates and sit the salmon on top.
Frying the salmon
If you don't have a steamer pan, fry the salmon in a splash of oil for 2-3 mins on each side and plunge the asparagus in boiling water for 3-4 mins until cooked.
Per serving
565 kcalories, protein 41.0g, carbohydrate 25.0g, fat 32.0 g, saturated fat 5.0g, fibre 9.0g, salt 2.0 g
Recipe from Good Food magazine, May 2005.
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http://www.bbcgoodfood.com/recipes/1942/
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Ingredients
- 2 salmon fillets , about 140g/5oz each
- 100g pack asparagus spears
- 3 tbsp olive oil
- juice half a lemon
- 2 tsp wholegrain mustard
- 410g can cannellini beans , drained and rinsed
- 2 large handfuls of baby spinach leaves
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Difficulty and servings
Serves 2
Preparation and cooking times
Cook 15 - 20 mins
Ingredients
- 2 salmon fillets , about 140g/5oz each
- 100g pack asparagus spears
- 3 tbsp olive oil
- juice half a lemon
- 2 tsp wholegrain mustard
- 410g can cannellini beans , drained and rinsed
- 2 large handfuls of baby spinach leaves
Per serving
565 kcalories, protein 41.0g, carbohydrate 25.0g, fat 32.0 g, saturated fat 5.0g, fibre 9.0g, salt 2.0 g
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01 March 2008
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12 June 2008
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