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Grilled salmon with mixed bean and fennel salad

  • Time to make: 35 mins
  • Serving: 4 people
Ratings: 4.5
Ingredients

Ingredients

  • 200g green beans, trimmed, cut in 4cm lengths
  • 400g can cannellini beans, drained, rinsed
  • 1 fennel bulb, trimmed, thinly sliced
  • ½ cup flat-leaf parsley
  • 150g roasted red capsicum, drained, sliced
  • 1 tablespoon capers, rinsed, drained, chopped
  • 2 teaspoons finely grated zest of lemon
  • 1 tablespoon lemon juice
  • 2 teaspoons olive oil
  • 4 x 100g skinless salmon fillets
  • ½ lemon, cut in 4 wedges
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

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    1 Bring a medium-sized saucepan of water to the boil. Immerse green beans in boiling water to blanch for 2 minutes or until just tender then refresh under cold running water. Drain well.

    2 Place green beans in a large salad bowl with cannellini beans, fennel, parsley, roasted capsicum, capers, lemon zest, lemon juice and olive oil. Season salad with freshly ground black pepper and toss lightly to combine.

    3 Add salmon fillets to pan and grill each side for 2-3 minutes or until cooked to your liking.

    4 Divide salad among serving plates, top with grilled salmon and serve with a lemon wedge.

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