Spring salmon with minty veg

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1. 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).
2. 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.

Using different herbs

If you don't have any mint to hand, you can use basil or dill instead. Both add a delicious, herby freshness to this dish.

Per serving

555 kcalories, protein 40g, carbohydrate 42g, fat 26 g, saturated fat 5g, fibre 10g, salt 0.23 g

'This was a light yet filling dish, and a great way to cook salmon, which we eat at home a lot. I liked the way the mint was used here, too.'

Latest comments and suggestions

• Louisa Smith

  16 December 2007

  Louisa Smith rated and commented on this recipe

  

  I cooked this in my electric steamer with the veg in the bottom layer and the salmon in the top layer. Really tasty - fresh and zingy.

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• Lulu's recip

  07 January 2008

  Lulu's recip commented on this recipe

  This sounds great - will try it very soon!

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• Erin

  16 March 2008

  Erin rated and commented on this recipe

  

  This was so easy and delicious. I was a bit skeptical about cooking the salmon in the microwave (seemed a bit sacrilegious!), but I followed the recipe and was really impressed with the result. Only problem with the recipe is the veg quantities. I didn't realize at first, so I used 750g of new potatoes and 750g of peas & beans, and I wondered afterwards why the samlon was so overwhelmed by veg. When I checked the recipe again, I saw the amounts were 750g/1 lb - I think they probably meant 450g/1 lb! Having said that, the leftover veggies were delicious the next day!

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• Jo H

  17 March 2008

  Jo H rated and commented on this recipe

  

  Very tasty with salmon and lemon, 2 of my favourite ingredients together. Was out of mint but used basil instead.

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• NOURA

  03 April 2008

  NOURA rated this recipe

  

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• Rachel

  07 April 2008

  Rachel rated and commented on this recipe

  

  Quick, simple light supper dish - I made this within 15mins after a session at the gym! - very nice.. would make again!..

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• jaqm

  15 May 2008

  jaqm rated and commented on this recipe

  

  Quick, easy and very nice. Used frozen broad beans instead of peas which worked just as good. Will definitely do again

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• billy ray valentine

  01 June 2008

  billy ray valentine rated and commented on this recipe

  

  So easy to make and so good to eat. Great for a low fat diet

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• Vicks

  11 June 2008

  Vicks rated and commented on this recipe

  

  This was the nicest salmon I have eaten for a while: my friend cooked it for me and I would never have known that it was cooked in the microwave. Massive thumbs up. Going to cook it again very soon.

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• Jules

  13 August 2008

  Jules commented on this recipe

  Do you think this would work if I put the fish and the veg in a foil parcel and bake it in the oven?

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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

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 10 mins

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

Per serving

555 kcalories, protein 40g, carbohydrate 42g, fat 26 g, saturated fat 5g, fibre 10g, salt 0.23 g

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