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Salmon, green beans and peas recipe

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


  • 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

  • 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


  1. Whisk 1½ tbsp oil with the lime juice, a pinch of sugar and the chopped mint and chilli. Season to taste; set aside.
  2. Spread the sesame seeds out on a plate. Season the salmon with black pepper, then coat in the seeds.
  3. 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.
  4. 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.
  5. 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.

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