Grilled salmon with warm peas, asparagus and cannellini beans

Grilled salmon with fresh spring vegetables and beans is a classically Mediterranean-style dish. You really can't get healthier than that. Plus, this recipe is diabetes friendly and dairy free. Healthy dinner perfection!

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

4 x 120g skinless salmon fillets
1 teaspoon olive oil
200g sugar snap peas, halved
1 cup frozen green peas
2 large bunches asparagus, sliced diagonally
1 garlic clove, crushed
1 tablespoon baby capers, rinsed, drained, chopped
1 x 400g can no-added salt cannellini beans, rinsed, drained
¼ cup reduced-salt chicken stock
¼ cup flat-leaf parsley
2 tablespoons sliced Kalamata olives
lemon wedges, to serve

Instructions

Stay Awake

1 Heat a barbecue hotplate or chargrill pan at high heat. Spray salmon with olive oil. Season with cracked black pepper and cook for 2–3 minutes each side.

2 Meanwhile, heat olive oil in a large non-stick frying pan over high heat. Add the greens. Cook, stirring, for 2–3 minutes. Add the garlic, capers and the cannellini beans and cook veg, stirring, for 1 minute. Add stock and simmer for 1–2 minutes, or until the beans are heated through and veges are just tender. Stir through parsley and sliced olives.

3 Serve salmon and veges with lemon wedges on the side.

Nutrition Info (per serve)

Calories 329 cal

Kilojoules 1640 kJ

Protein 36.1 g

Total fat 16.1 g

Saturated fat 3.3 g

Carbohydrates 18 g

Sugar 6.6 g

Dietary fibre 12.2 g

Sodium 177 mg

Calcium 97 mg

Iron 5.1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.