This tastes fab hot or cold. Have you discovered frozen soya beans? W e like Birds Eye ones. Trendy places call them edamame, great served with peas in this lemon dressing.
SERVES 4 – PREP 10 MINS – COOK 15 MINS
2sp olive oil
12 basil leaves
200g frozen soya beans
200g frozen peas
1tbsp light Italian dressing
1 Put the salmon fillets into a shallow dish, season with salt and ground black pepper. Cut 4 lemon wedges and reserve. Squeeze the remaining juice over the salmon and drizzle with 2tsp of the oil and a couple of torn basil leaves.
2 Heat a griddle pan or grill and cook the salmon for 10 mins, turning as needed.
3 Meanwhile boil the soya beans for 3 mins, add the peas and cook for 2 more mins, drain.
4 Toss the Italian dressing into the pea and bean mixture. Serve with the salmon remaining basil and lemon wedges.
Per serving: 417cals, 24g fat (4g saturated), 10.5g carbs