Spring salmon with minty veg
An easy-to-prepare healthy meal which counts for two of your five-a-day
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 10 mins
- 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.
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 40.0g, carbohydrate 42.0g, fat 26.0 g, saturated fat 5.0g, fibre 10.0g, sugar 8.0g, salt 0.23 g
Recipe from Good Food magazine, April 2007.
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http://www.bbcgoodfood.com/recipes/3549/
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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
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Packed with goodness
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 40.0g, carbohydrate 42.0g, fat 26.0 g, saturated fat 5.0g, fibre 10.0g, sugar 8.0g, salt 0.23 g
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