Roasted herb salmon on white bean mash
Nutrition Info.(per serve)
2 teaspoons lemon zest
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped chives
4 x 125g skinless salmon fillets
350g potatoes, peeled, chopped
1 teaspoon olive oil
1 clove garlic, crushed
1 1/2 cups cooked cannellini beans (or 400g can, rinsed and drained)
1/4 cup trim milk
4 cups steamed green veges, to serve
Total fat 31g
Saturated fat 8g
Dietary fibre 11g
1 Preheat oven to 180ºC. Line a baking tray with baking paper.
2 Combine the zest with the herbs in a small bowl. Place salmon on the prepared tray, and press herb mixture evenly over top of the salmon fillets. Lightly spray with olive oil, place in oven and roast for 12 minutes, or until cooked to your liking.
3 Meanwhile cook potatoes in a saucepan of boiling water for 10—12 minutes, or until tender. Drain well and set aside.
4 Heat oil in saucepan over a medium heat. Add garlic and cook, stirring, for 30 seconds, or until fragrant. Add cannellini beans and cook for 1 minute, or until heated through.
5 Add drained potatoes to pan with beans. Add milk and mash until smooth. Serve salmon on the bean mash with steamed greens.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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