This brain-boosting salmon dish has carbs, omega 3s and lots of minerals, vitamins and antioxidants.

INGREDIENTS

• 400g frozen broad beans
• 200g green round beans, halved diagonally, blanched
• 150g snow peas, halved diagonally, blanched
• 150g frozen peas, blanched
• 100g baby spinach leaves
• 50g snow pea sprouts
• 1/4 cup fresh mint leaves
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon fresh thyme leaves
• 1 tablespoon chopped fresh chives
• 3 teaspoons finely grated lemon rind
• 4 (about 125g each) salmon fillets
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons lemon juice
• Natural yoghurt, to serve

METHOD

• Step 1
  Place broad beans in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Refresh under cold water. Drain. Peel and transfer to a large bowl. Add beans, snow peas, peas, baby spinach, snow pea sprouts and mint. Toss to combine.
• Step 2
  Combine the rosemary, thyme, chives and lemon rind on a plate. Season. Press the salmon fillets into the herb mixture to coat. Heat a large heavy-based frying pan over medium heat. Spray with oil. Cook the salmon for 2-3 minutes each side for medium or until cooked to your liking.
• Step 3
  Drizzle oil and vinegar over the salad. Toss to combine. Divide the salad and salmon among plates. Drizzle lemon juice over salmon. Serve with yoghurt.

By taste.com.au