Try this Salmon fillets with vine tomatoes, beans and green sauce recipe, or contribute your own.
Suggest a better description1. Heat the oven to 220C/200C fan. Put the tomatoes and beans in a 30cm x 20cm x 5cm roasting pan and drizzle over 1 TBSP of the olive oil. Toss to coat and season generously with sea salt and freshly ground pepper. Brush the salmon fillets on both sides with olive oil, season with salt the pepper, then add to the roasting pan.
2. Thinly slice half the lemon and arrange the slices on the fish. Squeeze the juice from the remaining lemon half over the fish and vegetables. Cover tightly with foil and bake for 12 minutes until just cooked through.
3. If the beans need a little more time, remove the fish and tomatoes from the tray, and return to the oven for a few minutes. Meanwhile blitz together the sauce ingredients in a food processor until not quite smooth. Have a taste and add more lemon juice or pepper if needed - it shouldn't need any salt.
4. Serve the salmon with the sauce and vegetables.
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Serving Size: 1 (802g) | ||
Recipe Makes: 1 | ||
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Calories: 1283 | ||
Calories from Fat: 1121 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 124.6g | 166 % | |
Saturated Fat 17.5g | 87 % | |
Monounsaturated Fat 89g | ||
Polyunsanturated Fat 14g | ||
Cholesterol 25.2mg | 8 % | |
Sodium 625.2mg | 22 % | |
Potassium 1552.3mg | 41 % | |
Total Carbohydrate 41.7g | 12 % | |
Dietary Fiber 16.7g | 67 % | |
Sugars, other 25g | ||
Protein 17.9g | 26 % | |
Powered by: USDA Nutrition Database 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: 1283
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