Warm salmon Niçoise

SERVES 2 • PREP 5 mins • COOK 25 mins
Good source of omega-3 and folic acid
400g/14oz baby new potatoes, halved
2 salmon fillets, skin on (about
140g/5oz each)
200g/8oz green beans, trimmed
small handful black olives (we like
kalamata)
small handful sundried tomatoes, chopped
1 garlic clove, crushed
juice ½ lemon
1 tbsp olive oil
1 Bring half a large steamer to the boil, tip
the potatoes into the water, then lay the
salmon fillets, skin-side down, in the steamer
basket. Cover and cook for 6-8 mins until the
salmon is cooked through, then remove and
set aside. Continue to cook the potatoes for
another 5-8 mins until tender, adding the
beans for the final couple of mins. Drain the
veg, then tip into a large bowl.
2 Add the olives and tomatoes to the
potatoes and beans, then gently flake in
chunks of the cooked salmon, discarding the
skin. Whisk together the garlic, lemon and oil
with some seasoning, and loosen with a few
drops of water. Pour the dressing over the
salad, toss well, and serve.
PER SERVING 518 kcalories, protein 36g, carbohydrate 37g,
fat 26g, saturated fat 5g, fibre 5g, sugar 6g, salt 1.32g
MAKE IT WITH PASTA
SALMON & BEAN FARFALLE WITH PESTO
Boil 150g farfalle or other pasta shapes,
steaming the salmon over the pan and
adding the green beans to the cooking water
as above. Drain the pasta and beans, then
flake the salmon into chunks. Tip everything
back into the pan with 4 tbsp pesto, the
olives, sundried tomatoes and a good
squeeze lemon juice. Toss together and serve.