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Pea salad with herbed salmon

By   /  June 3, 2020  /  No Comments

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


  • 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


  • 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

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