Salmon with Bean & Pea Salad

  • 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

  • ΒΌ 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.