Get some seafood in your week with this easy Salmon recipe. Served with a baby beetroot, snow pea and rocket salad, this dish is a winner.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes, (+ 5 mins resting time)
(+ 5 mins resting time)
Ingredients
2 tsp olive oil
4 (about 150g each) salmon fillets, skin on
200g snow peas, halved lengthways
2 tbs olive oil, extra
2 tbs red wine vinegar
2 tsp wholegrain mustard
2 tsp honey
450g can Coles Baby Beetroot, drained, quartered
50g baby rocket leaves
50g soft feta, crumbled
Crusty bread, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large frying pan over medium-high heat. Season salmon with salt and pepper. Cook for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 2
Meanwhile, cook the snow peas in a saucepan of boiling salted water for 2 mins or until bright green and tender crisp. Refresh under cold running water. Drain.
Step 3
Whisk the extra oil, vinegar, mustard and honey together in a jug. Season with salt and pepper. Combine the snow peas, beetroot, rocket and feta in a bowl. Drizzle with dressing and combine.
Step 4
Divide the salmon and salad among serving plates. Serve immediately with crusty bread.
