Salmon and Four Bean Salad
Recipe Serves 4 people
Ingredients
- 400 g salmon, fillet, fresh skin on (4 fillets)
- 800 g beans, 4 bean mix, canned drained and rinsed
- 2 tbsp chives finely chopped
- 1 lemon juices
- 8 cup lettuce, leaves, mixed washed and dried
- 1 capsicum, yellow thinly sliced
- ½ onion, red thinly sliced
- 1 punnet tomato, cherry sliced in half
- 200 g yoghurt, natural
- 2 tsp mustard, wholegrain
Instructions
- Heat a non-stick frying pan over low heat. Add the salmon, skin side down, and cook for 4-5 minutes or until skin becomes golden. Flip over and cook for another 3-4 minutes. Remove from heat and allow to rest.
- Mix the beans, chives, red onion and half the lemon juice in a bowl. Set aside. Next, thoroughly mix the yoghurt, wholegrain mustard and the remainder of the lemon juice. Set aside.
- Divide the green leafy salad, capsicum and cherry tomatoes evenly over 4 plates. Next, evenly divide the bean mixture over the 4 plates.
- Serve each plate with a portion of salmon. Finally, top each plate with a generous drizzle of yoghurt dressing and serve. Enjoy!
Tried this recipe?Let us know how it was!