Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 4.04 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 4 salmon fillets skin on
- 1/4 cup continental parsley leaves
- 2 spring onions, sliced
- 200grams grape tomatoes, quartered
- 2 bunch broccolini, steamed
- 5milliliter virgin olive oil spray
- 1tablespoons salted baby capers, rinsed, drained
- 1teaspoons ground cumin
- 1teaspoons lemon, rind finely grated (and 2 tbs fresh lemon juice)
- 1/4 cup black olives, pitted, chopped
- 1tablespoons olive oil
- 800grams can cannellini beans, drained, rinsed
- 2 garlic cloves, crushed
- 1 lemon, cut into wedges (to serve)
Nutrition per serving
2680kJ / 642Cal
2680 Kilojoules or 642 Calories
31% of daily energy intake*
Protein
17.4grams
Fat
8.4grams
Carbs
32.2grams
Sugars
3.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat oil in a medium saucepan over medium heat. Add garlic, cumin and lemon rind and stir for 1 minute. Add beans and lemon juice and cook for 5 minutes. purée until smooth, adding a little boiling water if necessary. Cover to keep warm and set aside.
Step 2 of 4
Combine tomato, parsley, olives, onion and capers in a bowl. Set aside.
Step 3 of 4
Heat a large non-stick frying pan over medium-high heat. Spray salmon with oil. Cook 3-4 minutes each side for medium or until desired.
Step 4 of 4
Spoon bean mixture onto serving plates. Top with salmon and tomato salsa. Serve with steamed broccolini and lemon wedges.
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