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Salmon, green beans and peas recipe

8 ratings

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

If you don't have any limes, try a lemon instead

Each serving contains

Energy
2390kj
575kcal 29%
Fat
38g 54%
Saturates
6g 31%
Sugars
7g 8%
Salt
1.2g 21%

of the reference intake
Carbohydrate 13.2g Protein 43.4g Fibre 8.9g

Method

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