Salmon Nicoise with sun-dried tomato dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 x 150g Salmon Fillets cooked to your preferred taste200g green beans (French) steamed and cooled175g tinned Cannellini beans, rinsed and drained (or substitute tinned beans of your choice or a few cooked new potatoes)1 tbsp Olive oilJuice and zest of half a lemon1tsp Dijon mustard100g of cherry tomatoes, halved1 clove of garlice, crushed4 sun-dried tomatoes, chopped finelya few fresh basil leaves, torn1 x 100g bag of mixed salad leaves
Serves 2 or can be doubled up to make a great summer dinner for 4
New potatoes can be substitued for the cannellini beans or add any tinned beans of your choice
Griddle salmon for desired time (I do mine on my George Foreman grill for about 7 minutes depending on thickness of fillets). Obviously double this if you are cooking the fish on an open griddle pan, turning once
Steam the green beans (I used French beans)
Make the dressing my mixing the olive oil, juice and zest of half a fresh lemon (unwaxed). 1 crushed garlice clove, the Dijon mustard and 4 sun-dried tomatoes finely chopped and torn basil leaves
Place the washed and rinse mixed salad leaves in a bowl, add the cooled green beans, drained cannellini beans, halved cherry tomatoes and toss together with the dressing. The salmon can be flaked and added to the salad or served on the side
Number of Servings: 2
Recipe submitted by SparkPeople user MANDYDE.
New potatoes can be substitued for the cannellini beans or add any tinned beans of your choice
Griddle salmon for desired time (I do mine on my George Foreman grill for about 7 minutes depending on thickness of fillets). Obviously double this if you are cooking the fish on an open griddle pan, turning once
Steam the green beans (I used French beans)
Make the dressing my mixing the olive oil, juice and zest of half a fresh lemon (unwaxed). 1 crushed garlice clove, the Dijon mustard and 4 sun-dried tomatoes finely chopped and torn basil leaves
Place the washed and rinse mixed salad leaves in a bowl, add the cooled green beans, drained cannellini beans, halved cherry tomatoes and toss together with the dressing. The salmon can be flaked and added to the salad or served on the side
Number of Servings: 2
Recipe submitted by SparkPeople user MANDYDE.
Nutritional Info Amount Per Serving
- Calories: 462.7
- Total Fat: 19.9 g
- Cholesterol: 106.5 mg
- Sodium: 249.2 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 5.8 g
- Protein: 48.4 g
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