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Spring salmon with minty veg

An easy-to-prepare healthy meal which counts for two of your five-a-day

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 555
  • Carbohydrates 42
  • Saturated Fat 5
  • Sugar 8
  • Protein 40
  • Fat 26
  • Fibre 10
  • Salt 0.23

Nutrition per serving

  • Calories 555
  • Carbohydrates 42
  • Saturated Fat 5
  • Sugar 8
  • Protein 40
  • Fat 26
  • Fibre 10
  • Salt 0.23

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

Tip

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.

Method

  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.

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