Honey roast salmon with bean salad
⅓ cup(s), (80ml)
dried chilli flakes
skinless salmon fillet(s)
560 g, (4x140g)
sugar snap peas
150 g, sliced
¼ cup(s), leaves
canned cannellini beans, rinsed, drained
2 can(s), (2x400g cans)
40 g, baby leaves
- 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.
- 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.
- 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.
- Combine beans, rocket and remaining sugar snap peas in a large bowl. Drizzle with dressing and serve with salmon.