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Rosemary's Mediterranean bean and pea salad with herbed salmon
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Prep Time:
Cook Time:
30 minutes
Total Time:
30 minutes
Nourishing salmon salad packed with brain-boosting omega-3s, vitamins, and antioxidants.
Ingredients:
  • 400g frozen broad beans
  • 200g green round beans, halved diagonally, blanched
  • 150g snow peas, halved diagonally, blanched
  • 150g frozen peas, blanched
  • 100g baby spinach leaves
  • 50g snow pea sprouts
  • 62.50 ml fresh mint leaves
  • 20.00 ml chopped fresh rosemary
  • 3 tsp finely grated lemon rind
  • 4 (about 125g each) salmon fillets
  • 40.00 ml balsamic vinegar
  • 42.00 gm lemon juice
  • Natural yoghurt, to serve
Instructions:
  • Begin by placing the broad beans in a heatproof bowl and covering them with boiling water. Let them stand for 2 minutes, then refresh them under cold water, drain, and peel. Transfer the beans to a large bowl and add snow peas, peas, baby spinach, snow pea sprouts, and mint. Toss everything together to combine. Enjoy!
  • Mix the rosemary, thyme, chives, and lemon zest on a plate. Season with salt and pepper. Press the salmon fillets into the herb mixture to coat them evenly. Heat a large heavy-based frying pan over medium heat and spray with oil. Cook the salmon for 2-3 minutes on each side for medium doneness or until cooked to your liking.
  • Drizzle oil and vinegar over the salad, mix gently to combine. Divide the salad and salmon onto plates. Drizzle lemon juice over the salmon. Serve with yogurt.

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