Lunch
Salmon and potato salad
Salmon, potatoes, green beans and dill
- Ready in 30 min
- 567 kcal
Suits: Balanced, Mediterranean
Per serving
- kcal
- 567
- Protein
- 39 g
- Carbs
- 36 g
- Fat
- 30 g
Ingredients
- 160 g salmon
- 180 g new potatoes
- 150 g green beans
- 8 g dill
- 6 ml olive oil
Method
- Halve any large new potatoes, put them in a saucepan of cold salted water, bring to the boil and simmer for 15–18 minutes until tender to the point of a knife.
- Trim the green beans and add them to the potatoes for the last 4 minutes. Drain well.
- Meanwhile, pat the salmon dry and season with salt and black pepper. Heat a third of the olive oil in a frying pan over a medium heat and cook the salmon skin side down for 4–5 minutes, then turn and cook for 2–3 minutes more, until opaque all the way through and flaking easily.
- Chop the dill and mix it with the rest of the olive oil, salt and black pepper.
- Toss the warm potatoes and beans with the dill dressing, flake the salmon over in large pieces and serve.
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