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Asparagus & salmon supper

Asparagus & salmon supper

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A star rating of 4 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Cook: -
  • Easy
  • Serves 2

A sophisticated salmon dish that's super fast to prepare

Nutrition: per serving
NutrientUnit
kcal565
fat32g
saturates5g
carbs25g
sugars0g
fibre9g
protein41g
salt2g
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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

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
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.

Recipe from Good Food magazine, May 2005

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A star rating of 4 out of 5.4 ratings
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