Salmon, green beans and peas recipe
This simple salmon recipe is ready in just 30 mins for an easy dinner for two. The salmon is coated in golden sesame seeds adding a delicious nutty crunch. Served with a fresh green veg medley tossed in a tangy lime dressing, this is the perfect light summer dinner.
See method- Serves 2
- 15 mins to prepare and 15 mins to cook
- 575 calories / serving
- Gluten-free
- Dairy-free
Ingredients
- 2 tbsp olive oil
- 2 large limes, 1 juiced, 1 cut into wedges to serve
- 10g fresh mint, leaves finely chopped, plus extra leaves to garnish
- ½ small red chilli, deseeded and finely chopped
- 260g pack boneless salmon fillets
- 1 tbsp sesame seeds
- 150g pot edamame soya beans
- 100g fine green beans, trimmed and halved
- 100g frozen peas
- 75g mangetout, halved lengthways
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Shop ingredientsEach serving contains
- Energy
- 2390kJ 575.0kcal
- Fat
- 38g
- Saturates
- 6g
- Salt
- 1.2g
- Sugars
- 7g
of the Reference intake
Carbohydrate 13.2gProtein 43.4gFibre 8.9g
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- Whisk 1½ tbsp oil with the lime juice, a pinch of sugar and the chopped mint and chilli. Season to taste; set aside.
- Spread the sesame seeds out on a plate. Season the salmon with black pepper, then coat in the seeds.
- Heat the remaining oil in a nonstick frying pan over a medium-high heat, swirling the pan to coat. Add the salmon and fry for 1½ -2 mins on all 4 sides until the seeds are golden. Reduce the heat to low; cook for 2 mins or until the salmon is cooked through. Transfer to a warm plate, cover and leave to rest.
- Meanwhile, steam the beans, peas and mangetout for 5-6 mins until just tender. Transfer to a bowl and stir in two-thirds of the lime and mint dressing.
- Divide the pea and bean mixture between 2 plates. Top with the salmon and drizzle over the remaining dressing. Serve with the lime wedges and garnish with the extra mint leaves.
- See more Salmon recipes
