Photo of Honey roast salmon with bean salad by WW

Honey roast salmon with bean salad

4 - 15
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
Use fresh or frozen salmon, coat with honey and bake. The bean and rocket side salad turns it into a complete meal.



1½ tbs

Lemon juice

cup(s), (80ml)

Dried chilli flakes

½ tsp

Skinless salmon

560 g, (4x140g)

Sugar snap peas

150 g, sliced


1 clove(s)

Fresh mint

¼ cup(s), leaves

Olive oil

1½ tbs

Canned cannellini beans, rinsed, drained

2 400g can, (2x400g cans)


40 g, baby leaves


  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.


TIPS: Add 1 garlic clove (crushed) with honey in Step 1. Swap salmon fillets for firm white fish fillets.