1) Preheat the over to 180°C (250°F/Gas4). Put the salmon fillets in an ovenproof dish, squeeze over the lemon juice, sprinkle over half of the coriander leaves and season with plenty of pepper. Cover with foil and bake for 20-30 minutes for medium to well-done (or bake for about 15 minutes if you prefer your salmon rare).
2) Meanwhile, to make the mixed bean salsa, combine all the ingredients in a bowl. Add the remaining coriander and mix well. Put the chopped sweet potato on to simmer.
3) To make a dressing for the green salad, put the oil, vinegar, mustard and honey in a screw-top jar and shake to combine. Drizzle over the salad leaves. Once the sweet potato is cooked, mash it.
4) Place the salmon fillets on each plate, top with a generous spoonful of the bean salsa and serve with the green salad and mashed sweet potato.
I also add mashed sweet potato into this recipe to bulk it out a bit.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (248g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 257 (57%)|
|Amt Per Serving||% DV|
|Total Fat 28.5g||38 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 8g|
|Cholesterol 108.9mg||34 %|
|Sodium 196.9mg||7 %|
|Potassium 904.9mg||24 %|
|Total Carbohydrate 6.5g||2 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 4.7g|
|Protein 41.5g||59 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 450
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