Grilled salmon with mixed bean and fennel salad
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 lemon zest
- 1 tablespoon lemon juice
- 2 teaspoons olive oil
- 4 x 100g skinless salmon fillets
- ½ lemon, cut in 4 wedges
Instructions
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.
Nutrition Info (per serve)
Kilojoules 1710kJ
Calories 408cal
Protein 25g
Total fat 26g
–Saturated fat 7g
Carbohydrates 15g
–Sugars 8g
Dietary fibre 8g
Sodium 310mg
Calcium 140mg
Iron 3.5mg
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
Free newsletter
Get the latest recipes, health news, expert nutrition tips & more…
Your privacy is important to us