Full ingredients list:
½ cup frozen peas, thawed
¹⁄³ cup gluten-free hoummos
2 teaspoons mustard powder
1 teaspoon smoked paprika
150g skinless salmon fillet
4 asparagus spears, trimmed lemon wedges, to serve
Nutritional information (per serve)
Instructions and steps:
1 Cook peas in a saucepan of boiling water for 4 minutes, or until tender. Drain. Return to pan and roughly mash until lightly crushed. Stir in hoummos.
2 Meanwhile, combine mustard and paprika in a bowl. Sprinkle spice mixture over both sides of the salmon. Spray with oil. Heat a frying pan over medium heat. Cook salmon and asparagus for 4–5 minutes, turning once. Transfer to a plate and rest for about 5 minutes.
3 Spoon hoummos onto plate. Top with asparagus and salmon. Serve with lemon wedges.
cook’s tip Instead of boiling the peas in step one, you can simple pour boiling water over peas, leave for 1-2 minutes, then drain well & mash
Instead of boiling the peas in step one, you cansimply pour boiling water over them, leave for 1-2 minutes, the drain and mash
About this recipe
First published: November 2019