Dinner
Salmon with courgettes and green beans
A light dinner with lemon, garlic and olive oil
- Ready in 30 min
- 513 kcal
Suits: Balanced, Mediterranean, Low-carb, Keto
Per serving
- kcal
- 513
- Protein
- 42 g
- Carbs
- 10 g
- Fat
- 33 g
Ingredients
- 180 g salmon
- 160 g courgettes
- 130 g green beans
- 25 g lemon
- 4 g garlic
- 6 ml olive oil
Method
- Heat the oven to 200°C (180°C fan). Trim the green beans, cut the courgettes into half-moons and thinly slice the garlic.
- Toss the green beans, courgettes and garlic with most of the olive oil, salt and black pepper on a baking tray and roast for 10 minutes.
- Meanwhile, finely grate the zest of the lemon, then halve it and thinly slice one half.
- Push the vegetables to the sides, put the salmon in the middle skin side down, brush with the rest of the olive oil, season and top with the lemon zest and slices.
- Roast for 12–15 minutes until the salmon is opaque and flakes easily and the vegetables are tender.
- Squeeze the other lemon half over everything and serve straight away.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens