Baked citrus salmon with zucchini salad
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Ingredients
Skinless salmon
250 g, (Buy 2 x 125g)
Orange rind
1 tsp, finely grated
Fresh lemon rind
1 tsp, finely grated
Freshly squeezed orange juice
1 tbs
Honey
1 tsp
Green shallot(s)
3 individual, thinly sliced
Garlic
1 clove(s), crushed
Canned cannellini beans
1 400g can, (1 x 400g can)
Salt reduced chicken stock
¼ cup(s), (60ml)
Zucchini
2 medium
Cherry tomatoes
100 g, grape variety, halved
Fresh flat-leaf parsley
2 tbs, coarsely chopped
Lemon juice
2 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Line a baking tray with baking paper. Place salmon on prepared tray. Combine rinds, orange juice and honey in a small bowl. Drizzle over salmon. Bake for 10 minutes or until salmon is lightly browned and just cooked through.
2
Meanwhile, lightly spray a medium saucepan with oil and heat over medium-high heat. Cook shallot and garlic, stirring, for 1 minute or until fragrant. Add beans and stock and cook, stirring, for 2 minutes or until slightly reduced. Using a fork, coarsely mash beans.
3
Using a mandolin or vegetable peeler, cut zucchini into thin ribbons. Place in a medium bowl. Add tomato, parsley and lemon juice. Season with salt and pepper.
4
Serve salmon with bean mash and zucchini salad.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.