Spring salmon with minty veg
- 750g small new potatoes, thickly sliced
- 750g frozen peas and beans (we used Waitrose pea and bean mix, £2.29/1kg)
- 3 tbsp olive oil
- zest and juice of 1 lemon
- small pack mint, leaves only
- 4 salmon fillets about 140g/5oz each
-
Prep: 10 mins
Cook: 10 mins
- Boil the potatoes in a large pan for 4 mins.
Tip in the peas and beans, bring back up
to a boil, then carry on cooking for another
3 mins until the potatoes and beans are
tender. Whizz the olive oil, lemon zest and
juice and mint in a blender to make a dressing(or finely chop the mint and whisk into the
oil and lemon).
- Put the salmon in a microwave-proof dish,
season, then pour the dressing over. Cover
with cling film, pierce, then microwave on
High for 4-5 mins until cooked through.
Drain the veg, then mix with the hot dressing
and cooking juices from the fish. Serve the
fish on top of the vegetables.
