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Salmon fillet with leek and broad bean mash

Lemon dressed salmon with leek & broad bean purée

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A star rating of 4.7 out of 5.14 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

This easy yet impressive dinner can be on the table in 30 minutes and delivers your weekly dose of healthy omega-3 fatty acids along with three of your 5-a-day

  • Gluten-free
  • Healthy
Nutrition: per serving
NutrientUnit
kcal525
fat25g
saturates4g
carbs28g
sugars5g
fibre16g
protein40g
salt0.5g
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Ingredients

  • ½ lemon , zested and juiced
  • 1 tbsp drained capers
  • 1 tbsp rapeseed oil , plus 1 tsp
  • 1 large leek (about 275g), sliced
  • 200g frozen baby broad beans
  • 2 skin-on wild salmon fillets
  • 250g bag spinach
  • 12 small basil leaves
  • 170g baby potatoes (halved if larger), boiled

Method

  • STEP 1

    Mix the lemon zest and juice with the capers and 1 tbsp oil to make the dressing. Boil the leek and beans together with a little salt for 6-8 mins until tender. Lift them out with a slotted spoon, set aside, then add the spinach to the pan to wilt for 1-2 mins.

  • STEP 2

    Meanwhile, heat 1 tsp oil in a non-stick pan over a medium heat and fry the salmon, skin-side down for 4 mins. Turn to cook the other side for 2-4 mins, or until just cooked through. Add a couple of spoonfuls of the broad beans to the dressing then, using a hand blender, small food processor or a fork, blitz the rest of the beans with the leek to a purée, adding a splash of cooking water if it’s too thick. Drain the spinach well and divide between plates, spoon on the purée, then top with salmon. Spoon over the dressing, scatter over the basil and serve with potatoes.

RECIPE TIPS
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Goes well with

Recipe from Good Food magazine, January 2020

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A star rating of 4.7 out of 5.14 ratings
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