Almond-crusted salmon with bean salad and salsa
- ⅓ 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 ¼ cups green beans, trimmed, halved
- 1 ¼ cups fresh butter beans, trimmed, halved
- 400g can no-added-salt four-bean mix, rinsed, drained
- 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.
Nutrition Info (per serve)
Total fat 37g
Saturated fat 6g
Dietary fibre 15g
You can use asparagus or more green beans instead of butter beans, if you prefer.
Butter beans look like green beans — but are yellow.
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