| | Salmon with broad beans & parsley oil
Salmon with broad beans & parsley oil
Salmon with broad beans & parsley oil 4.3-5 9
  • Calories: 2560 kj
  • Fat: 38g
  • Carbohydrates: 3g

How to Make:

  1. Preheat a baking tray in the oven to 200C.
  2. Combine the parsley and 1/4 cup (60ml) oil, season, then set the parsley oil aside.
  3. Cook the beans and peas in a saucepan of boiling water for 3 minutes until tender, then drain. Peel and discard outer skin of beans when cool enough to handle. Toss vegetables in the parsley oil. Keep warm.
  4. Brush the salmon with the remaining oil, then season. Carefully line the hot tray. Place the salmon on the tray and bake for 3 minutes or until cooked but still pink in the centre.
  5. Serve with vegetables and lemon wedges, garnished with parsley.
Time for preparing:
10 min.


  • 1 tablespoon finely chopped flat-leaf parsley, plus extra leaves to garnish
  • 1/3 cup (80ml) extra virgin olive oil
  • 400g podded broad beans (fresh or frozen)
  • 200g fresh peas or frozen peas
  • 4 x 180g skinless salmon or ocean trout fillets, split through the centre into 2 thin fillets
  • 1 lemon, quartered