Honey roast salmon with bean salad
4
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Use fresh or frozen salmon, coat with honey and bake. The bean and rocket side salad turns it into a complete meal.
Ingredients
Honey
1½ tbs
Lemon juice
⅓ cup(s), (80ml)
Dried chilli flakes
½ tsp
Skinless salmon
560 g, (4x140g)
Sugar snap peas
150 g, sliced
Garlic
1 clove(s)
Fresh mint
¼ cup(s), leaves
Olive oil
1½ tbs
Canned cannellini beans, rinsed, drained
2 400g can, (2x400g cans)
Rocket
40 g, baby leaves
Instructions
1
Preheat oven to 200°C. Line a baking tray with baking paper. Combine honey, half the juice and chilli flakes in a small bowl. Place salmon on prepared tray. Brush honey mixture over salmon and bake for 15 minutes, basting with juices halfway through cooking, or until salmon is cooked to your liking.
2
Meanwhile, cook sugar snap peas in a small saucepan of boiling, salted water for 1 minute or until bright green and just tender. Drain and refresh under cold water. Drain.
3
Process half the sugar snap peas with the garlic, mint, remaining juice, oil and 3 teaspoons water in a food processor until you have a chunky dressing.
4
Combine beans, rocket and remaining sugar snap peas in a large bowl. Drizzle with dressing and serve with salmon.
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