Spring Salmon with Minty Veg

Prep: 10 mins
Cook: 10 mins
Difficulty: Easy
Serves: 4



  • 750g small new potato, thickly sliced
  • 750g frozen pea and beans (we used Waitrose pea and bean mix, £2.29/1kg)
  • 3 tbsp olive oil
  • zest and juice of 1 lemon
  • small pack mint, leaves only
  • 4 salmon fillet about 140g/5oz each


  1. Boil the potatoes in a large pan for 4 mins. Tip in the peas and beans, bring back up to a boil, then carry on cooking for another 3 mins until the potatoes and beans are tender.
  2. Whizz the olive oil, lemon zest and juice and mint in a blender to make a dressing(or finely chop the mint and whisk into the oil and lemon).
  3. Put the salmon in a microwave-proof dish, season, then pour the dressing over. Cover with cling film, pierce, then microwave on High for 4-5 mins until cooked through.
  4. Drain the veg, then mix with the hot dressing and cooking juices from the fish.
  5. Serve the fish on top of the vegetables.


Recipe from Good Food magazine, March 2017

Image from https://www.bbcgoodfood.com/recipes/3549/spring-salmon-with-minty-vag

We will be happy to hear your thoughts

Leave a reply

Cranleigh Magazine