LEMON DRESSED SALMON WITH LEEK & BROAD BEAN PURéE

Lemon dressed salmon with leek & broad bean purée image

This easy yet impressive dinner can be on the table in 30 minutes and delivers your weekly dose of healthy omega-3 fatty acids along with three of your 5-a-day

Provided by Sara Buenfeld

Time 30m

Number Of Ingredients 9

Ingredients

½ lemon , zested and juiced
1 tbsp drained capers
1 tbsp rapeseed oil , plus 1 tsp
1 large leek (about 275g), sliced
200g frozen baby broad beans
2 skin-on wild salmon fillets
250g bag spinach
12 small basil leaves
170g baby potatoes (halved if larger), boiled

Steps:

Mix the lemon zest and juice with the capers and 1 tbsp oil to make the dressing. Boil the leek and beans together with a little salt for 6-8 mins until tender. Lift them out with a slotted spoon, set aside, then add the spinach to the pan to wilt for 1-2 mins.
Meanwhile, heat 1 tsp oil in a non-stick pan over a medium heat and fry the salmon, skin-side down for 4 mins. Turn to cook the other side for 2-4 mins, or until just cooked through. Add a couple of spoonfuls of the broad beans to the dressing then, using a hand blender, small food processor or a fork, blitz the rest of the beans with the leek to a purée, adding a splash of cooking water if it's too thick. Drain the spinach well and divide between plates, spoon on the purée, then top with salmon. Spoon over the dressing, scatter over the basil and serve with potatoes.

Nutrition Facts : Calories 525 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 16 grams fiber, Protein 40 grams protein, Sodium 0.5 milligram of sodium