- 15min prep
- 15min cook
- 4 Servings
400g frozen broad beans
200g green round beans, halved diagonally, blanched
150g snow peas, halved diagonally, blanched
150g frozen peas, blanched
100g baby spinach leaves
50g snow pea sprouts
¼ cup fresh mint leaves
1 tablespoon chopped fresh rosemary
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh chives
3 teaspoons finely grated lemon rind
4 (about 125g each) salmon fillets
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
Natural yoghurt, to serve
Place broad beans in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Refresh under cold water. Drain. Peel and transfer to a large bowl. Add beans, snow peas, peas, baby spinach, snow pea sprouts and mint. Toss to combine.
Combine the rosemary, thyme, chives and lemon rind on a plate. Season. Press the salmon fillets into the herb mixture to coat. Heat a large heavy-based frying pan over medium heat. Spray with oil. Cook the salmon for 2-3 minutes each side for medium or until cooked to your liking.
Drizzle oil and vinegar over the salad. Toss to combine. Divide the salad and salmon among plates. Drizzle lemon juice over salmon. Serve with yoghurt.