Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 4 salmon fillets (skin on)
- 400grams green beans (slicedlengthways)
- 1 bunch radish (halved)
- 1/3 cup light sour cream
- 1tablespoons baby capers (drained)
- 2teaspoons pure honey
- 1 lemon (cut into wedges)
- 1/4 cup lemon juice
- 250grams spiral pasta
- 2teaspoons Dijon mustard
- 1 1/2tablespoons olive oil
- 1tablespoons dill (plus extra sprigs)
Method
Step 1 of 4
Cook pasta in a large saucepan of boiling salted water following packet instructions or until al dente. Add beans for final minute of cooking time. Drain well and rinse under cold water.
Step 2 of 4
Meanwhile, heat 2 tsp oil in a non-stick frying pan over high heat. Score salmon skin a few times and season with salt. Place salmon, skin-side down, in pan and add radish. Cover with baking paper then weigh down with a second heavy pan. Cook for 3-4 minutes or until salmon skin is very crisp. Turn salmon over, add capers to pan and cook for 1 minute or until capers are crisp. Transfer salmon, radish and capers to a plate.
Step 3 of 4
To make the dressing, whisk all the ingredients in a bowl with a fork until smooth. Season to taste.
Step 4 of 4
Combine pasta, beans and half the dressing in a serving bowl, tossing gently to coat. Top with radish and salmon. Scatter over capers and extra dill sprigs, drizzle with remaining dressing and serve with lemon halves.
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