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

4 salmon fillets

1 lemon

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

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Try another salmon recipe, salmon medallions with roasted asparagus