Almond-crusted salmon with bean salad and salsa
Nutrition Info.(per serve)
- 1/3 cup natural almonds
- 1 cup roughly torn fresh flat-leaf parsley
- 1 tablespoon lemon juice
- 4 x 125g skinless salmon fillets
- 2 tomatoes, diced
- 2 teaspoons white balsamic vinegar
- 1 tablespoon chopped fresh chives
- 2 teaspoons olive oil
- cracked black pepper
- 1 1/4 cups green beans, trimmed, halved
- 1 1/4 cups fresh butter beans, trimmed, halved
- 400g can no-added-salt four-bean mix, rinsed, drained
Total fat 37g
Saturated fat 6g
Dietary fibre 15g
- Preheat the oven to 200°C. Line a large baking tray with baking paper.
- In a food processor, blitz almonds and 1/2 cup of the parsley until finely chopped. Add 2 teaspoons of the lemon juice and blitz until well combined.
- On prepared tray, place salmon fillets and top each with quarter of the almond mixture. Bake for 10 minutes, or until topping is golden.
- Meanwhile, in a small bowl combine tomato, remaining lemon juice, white balsamic vinegar, chives and olive oil. Season with black pepper.
- In a steamer over a saucepan of simmering water, place green and butter beans. Cover and steam for 3 minutes, or until just tender. Refresh them under cold running water. Drain.
- In a bowl, combine four-bean mix, beans and remaining parsley.
- To serve, divide bean mixture among 4 plates. Top with a piece of salmon and spoon over the tomato salsa.
You can use asparagus or more green beans instead of butter beans, if you prefer.
Butter beans look like green beans — but are yellow.