Salmon with Bean & Pea Salad
Herb-crusted salmon fillets pan-fried and served over a bright salad of broad beans, snow peas, spinach and mint, finished with balsamic and lemon.
Directions
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.