Spring Salmon with Minty Veg

This weeks Fishy Friday dish is  Spring Salmon served with Minty Veg, perfect for those short of time but still wanting to eat healthily…




A popular Spring feast and an easy-to-prepare healthy meal which counts for two of your five-a-day


750g small new potato, thickly sliced

750g frozen pea and beans

3 tbsp olive oil

zest and juice of 1 lemon

small pack mint, leaves only

4 salmon fillet about  5oz a piece


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.


If you don’t have any mint to hand, you can use basil or dill instead. Both add a delicious, herby freshness to this dish.

Smoked salmon filet with lemon, fresh herbs and bred on wooden serving board over dark stone backdrop, top view

By |2016-03-31T21:19:11+00:00March 31st, 2016|Eat, Evening, Sea|0 Comments

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