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Salmon salad with green beans and toasted almonds

As well as being tasty and tender to eat, so ideal if chewing or a sore mouth is an issue, salmon is rich in omega-3 fatty acids, which contribute to brain function and heart health. It’s also a great source of protein, vitamins and minerals. We love the combination of the rich fish with crisp green vegetables.

salmon and broad bean salad recipe
 Recipe by Andreas Wingert

Preparation time: 20 minutes

Cooking time: 20 minutes
Serves 4

400g salmon fillet
olive oil, for cooking
1 lemon, sliced
160g butternut squash, peeled and diced
400g broccoli,
280g green beans
280g petis pois (defrosted if frozen)
80g red onions, finely chopped
80g sliced almonds, toasted (optional)
Salt and freshly ground black pepper, to taste

For the lemon vinaigrette dressing
200ml cold-pressed rapeseed oil
50ml fresh lemon juice
Salt and freshly ground black pepper

Preheat the oven to 190°C/Gas Mark 5.

Place the salmon on a tray, drizzle with olive oil, top with slices of lemon and season. Bake for around 8 minutes, until tender and cooked.

Remove the salmon from the oven and set aside to cool, then flake the salmon into pieces.
Add 1 tbsp olive oil to a pan, season the diced butternut squash, then fry for around 5 minutes, until golden.

Put the butternut squash in the oven and bake for another 5 minutes, until just tender.
Remove from the oven to cool.

Blanch the broccoli and green beans in boiling water for 3 minutes, transfer to iced water to cool, then drain.

Make the vinaigrette by putting all the ingredients in a jar and shaking to combine.

Combine all the salad ingredients, except the toasted almonds, in a bowl and toss them gently in lemon vinaigrette. (Keep any unused dressing in the fridge for up to 1 month). Check the seasoning.

Divide the ingredients between 4 plates, sprinkle over the toasted almonds and serve.

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