Grilled salmon with warm peas, asparagus & cannellini beans
Please log in to save or rate.
Time to make:
$6.65 per serve
(at time of publication)
Full ingredients list:
4 x 120g skinless salmon fillets
1 teaspoon olive oil
200g sugar snap peas, halved
1 cup frozen green peas
2 large bunches asparagus, sliced diagonally
1 garlic clove, crushed
1 tablespoon baby capers, rinsed, drained, chopped
1 x 400g can no-added salt cannellini beans, rinsed, drained
¼ cup reduced-salt
¼ cup flat-leaf parsley
2 tablespoons sliced Kalamata olives
Lemon wedges, to serve
Nutritional information (per serve)
Instructions and steps:
1 Heat a barbecue hotplate or chargrill pan at high heat. Spray salmon with olive oil. Season with cracked black pepper and cook for 2–3 minutes each side.
2 Meanwhile, heat olive oil in a large non-stick frying pan over high heat. Add the greens. Cook, stirring, for 2–3 minutes. Add the garlic, capers and the cannellini beans and cook veg, stirring, for 1 minute. Add stock and simmer for 1–2 minutes, or until the beans are heated through and veg are just tender. Stir through parsley and sliced olives.
3 Serve salmon and vegies with lemon wedges on the side.
About this recipe
First published: October 2019