Baked Salmon with Mixed Bean Salsa & Sweet Potatos

In a traditional Mediterranean diet, fish would be included once or twice a week. We now know that eating fish regularly will help reduce the risk of heart disease, so aim for two or three serves a week.

Category: Main Dish

Cuisine: Mediterranean

Ready in 45 minutes
by nikinom

Ingredients

4 Salmon filets

1 Fresh lemon Halved

90g / 1 bunch Fresh Coriander Picked & Chopped

1 pinch freshly ground black pepper

440g can Four-bean mix Rinsed & drained

6 Sun-dried tomatoes Chopped

1 Red Chilli Finely chopped, remove the seeds for a milder taste

1 Red (Spanish) Onion Finely chopped

1 tablespoon Olive Oil

2 teaspoon Balsamic Vinegar

1 tablespoon Olive Oil

2 teaspoons Balsamic Vinegar

1 teaspoon Dijon mustard

1 teaspoon Pure Floral Honey

150g-200g Mixed Salad Leaves

Mashed Sweet potato

4 Sweet small/medium potato Sliced, boiled then mashed


Directions

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.

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