Baked salmon with potato, bean and tomato salad
Prep time: 20 min
Cook Time: 15 min
- 4 (about 180g each) salmon fillets
- 12 chat (or small) potatoes, halved
- 1 tablespoon extra virgin olive oil
- 1 tablespoon white wine vinegar
- 200g green beans, topped, halved
- 1 x 250g punnet cherry tomatoes, halved
- 60g baby spinach
- 1 tablespoon drained capers
- Freshly cracked black pepper
- Lemon wedges (to serve)
Preheat oven to 180°C. Cut four 40cm-diameter discs from non-stick baking paper. Place 1 salmon fillet on 1 half of each paper disc. Fold the discs in half to enclose the salmon. Fold over the edges to seal the parcels.
Place the parcels on 2 baking trays. Bake in preheated oven, swapping trays halfway through cooking, for 10-12 minutes or until parcels puff and salmon flakes when tested with a fork. Remove from oven.
Cook the potatoes in a large saucepan of boiling water for 15 minutes or until tender. Drain well. Place in a large heatproof bowl. Combine oil and vinegar and mix until well combined. Drizzle the potato with dressing and gently toss to coat.
Place the beans in a large heatproof bowl and cover with boiling water. Set aside for 3 minutes or until bright green and tender crisp. Drain well. Add the beans to the potato mixture along with the tomato, spinach and capers, and gently toss to combine. Divide the salad among serving plates. Top with the salmon and season with pepper. Serve immediately with lemon wedges.
NUTRITIONAL INFORMATION (per serve):
2395kj | 6g sat fat | 33g carbohydrates | 50g protein | 144mg sodium | 117mg cholesterol | 7g dietary fibre