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Asparagus & salmon supper

A sophisticated salmon dish that's super fast to prepare

  • Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 565
  • Carbohydrates 25
  • Saturated Fat 5
  • Sugar 0
  • Protein 41
  • Fat 32
  • Fibre 9
  • Salt 2

Nutrition per serving

  • Calories 565
  • Carbohydrates 25
  • Saturated Fat 5
  • Sugar 0
  • Protein 41
  • Fat 32
  • Fibre 9
  • Salt 2

Ingredients

  • 2 salmon fillets, about 140g/5oz each
  • 100g pack asparagus spears
  • 3 tbsp olive oil
  • juice half a lemon
  • 2 tsp wholegrain mustard
  • 410g can cannellini beans, drained and rinsed
  • 2 large handfuls of baby spinach leaves

Tip

Frying the salmon
If you don't have a steamer pan, fry the salmon in a splash of oil for 2-3 mins on each side and plunge the asparagus in boiling water for 3-4 mins until cooked.

Method

  1. Get a steamer on to boil. Put the salmon fillets in the first tier and steam for 3 mins until the salmon has changed colour. Throw the asparagus spears in with the salmon and continue to steam for 4-5 mins until the asparagus is tender and the fish is cooked.

  2. While everything’s steaming, make a dressing by whisking together the olive oil, lemon juice and mustard. Tip the cannellini beans and spinach into a large bowl. When the asparagus is cooked scoop it into the bowl, then stir in the dressing. Divide the vegetables between two plates and sit the salmon on top.

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