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
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
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
-
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).
-
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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