Salmon as a choice of dinner protein because it is quick and easy to cook, it is an excellent source of omega-3 and it also pairs nicely with a simple salad. Broad beans are jam-packed full of fibre and have a delightful sweet, nutty taste.
What's In It?
- 2 (~120g pieces) Atlantic salmon fillets
- 1 Lemon, sliced
- 2 tsp Chilli flakes
- 2 tbsp Olive oil
- 1 cup Frozen broad beans, thawed and skin removed
- ½ cup Baby peas, thawed
- 30g Soft fetta
- 1 cup Baby spinach leaves
- 1/3 Apple, julienned
- 1 handfull Cherry tomatoes, halved
- ¼ Red onion, thinly sliced
- 1 small Zucchini, spiralled
- ½ Avocado, sliced
- 2-3 tsp Balsamic vinegar & olive oil dressing
Let's Get CookingPre-pare salad ingredients – wash and dry baby spinach, julienne the apple, chop the onion, tomato and avocado. Using a vegetable spiraller, prepare zucchini. If you do not have a spiraller, try using a vegetable peeler to shave the zucchini instead. Toss together in a large bowl with dressing and fetta. Set to side. To remove the skins from the broad beans, first place in a small bowl and then cover with boiling water. Allow to soak and the skins to soften for a few minutes. Skins should easily be removed by pinching at one end of the bean. Discard skins and place beans in a plastic container with the thawed baby peas. You will come back to these before serving. Now, for the salmon. Heat oil in a large non-stick fry pan with chilli flakes and sliced lemon. Meanwhile, run fillets under cold water to remove any remaining scales. Pat dry and then add to pan, skin-side down. Allow the salmon to cook on high heat for a minute before turning down to medium. Allow to cook (spooning the juices and lemon over the salmon often) for another 3-4 minutes. Turn the fillets over and repeat the process above until cooked to your liking. Hint, salmon is best served when still pink and slightly under-done in the centre. Remove from the heat. Coming back to the broad beans and peas, heat in a microwave for 1 minute and then blitz either using a stick blender or a food processor until smooth and creamy. If you need to, you can add some of the cooking juices into the mash to water down if too thick. To serve your meal, spoon mash onto plates and top with a fillet of salmon. Serve alongside the salad.
Why is this so Good?
Salmon as a choice of dinner protein because it is quick and easy to cook, it is an excellent source of omega-3 and it also pairs nicely with a simple salad.
Broad beans are jam-packed full of fibre and have a delightful sweet, nutty taste.