Baked salmon with bean & tomato salad

Ingredients Amount
salmon fillets 400 gms
Oil 4 tsp
White wine vinegar 1 tbsp
Green beans, topped, halved 200g
Tomatoes, halved 1
Baby spinach leaves 60g
Freshly ground black pepper to taste
Lemon wedges to serve
Cooking Time : 35 mins.
Serving size: 4
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Method

  • Preheat oven to 180°C. Cut four 40cm-diameter discs from non-stick baking paper. Place 1 salmon fillet on 1 half of each paper disc.
  • Fold the discs in half to enclose the salmon. Fold over the edges to seal the parcels. Place the parcels on 2 baking trays.
  • Bake in preheated oven, swapping trays halfway through cooking, for 10-12 minutes or until parcels puff and salmon flakes when tested with a fork.
  • Remove from oven.Place the beans in a large heatproof bowl and cover with boiling water.
  • Set aside for 3 minutes or until bright green and tender crisp. Drain well. Top with the salmon and season with pepper.
  • Add the beans to the tomato, spinach and gently toss to combine. Divide the salad among serving plates.
  • Serve immediately with lemon wedges.

Nutritional content: Per servi

173

Energy (Kcal)

5.7

Carbohydrates (Gms)

23.1

Protein (Gms)

6.1

Fat (Gms)

Tips :

Note on Nutritional Value/Nutritional Content:

  • Salmon promotes cardiovascular health not only through its concentration of omega-3 fats, but also because this fish is a very good source of the B-vitamins, niacin and vitamin B12.
  • Salmon also helps to reduce total cholesterol & triglycerides high levels of which may lead to heart diseases.
  • Salmon can be replaced with tuna/mackerel