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Salmon salad with green beans & toasted almonds

Salmon salad with green beans & 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.

Recipe by Andreas Wingert

Serves 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes

Ingredients

  • 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

Method

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

 


Related recipes
Spicy fish casserole



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