Showcase the beauty of fresh salmon in this simple yet impressive recipe.
Ingredients
- 1 tablespoon finely chopped flat-leaf parsley, plus extra leaves to garnish
- 1/3 cup (80ml) extra virgin olive oil
- 400g podded broad beans (fresh or frozen)
- 200g fresh peas or frozen peas
- 4 x 180g skinless salmon or ocean trout fillets, split through the centre into 2 thin fillets
- 1 lemon, quartered
Method
- Step 1Preheat a baking tray in the oven to 200C.
- Step 2Combine the parsley and 1/4 cup (60ml) oil, season, then set the parsley oil aside.
- Step 3Cook the beans and peas in a saucepan of boiling water for 3 minutes until tender, then drain. Peel and discard outer skin of beans when cool enough to handle. Toss vegetables in the parsley oil. Keep warm.
- Step 4Brush the salmon with the remaining oil, then season. Carefully line the hot tray. Place the salmon on the tray and bake for 3 minutes or until cooked but still pink in the centre.
- Step 5Serve with vegetables and lemon wedges, garnished with parsley.
- High fibre
- High protein
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2560 kj
Energy
38g
Fat Total
8g
Saturated Fat
10g
Fibre
53g
Protein
117mg
Cholesterol
81.12mg
Sodium
3g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
- Author: Jill Dupleix
- Image credit: Ian Wallace & Kate Whitaker
- Publication: Taste.com.au
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