Garlic salmon with broad bean hommus
Pan fry salmon in garlic butter and serve on broad bean and hommus mash for everyday entertaining or a weeknight meal. Ready in just 15 minutes!
- 200g green beans, trimmed
- 500g pkt frozen broad beans, thawed, peeled
- 60g garlic butter
- 4 Coles Australian Skinless Salmon Portions
- 200g hommus
Cook green beans in a saucepan of boiling water for 2 mins or until bright green. Use a slotted spoon to transfer the green beans to a medium bowl.
Add broad beans to pan. Cook for 2 mins or until heated through. Refresh under cold water. Drain. Add half the broad beans to green beans in the bowl.
Meanwhile, heat a frying pan over medium heat. Spray with olive oil spray. Add the butter and stir to melt. Season salmon. Add salmon to the pan. Cook for 2 mins each side for medium or until cooked to your liking. Transfer to a plate.
Place the remaining broad beans in a small bowl. Use a fork to lightly crush. Add hommus. Season. Stir to combine.
Divide the hommus mixture evenly among serving plates. Top with salmon. Drizzle the salmon with pan juices and serve with the green bean mixture.