Salmon Fillets with Beans and Sugar Snap Peas
Salmon fillets with beans and sugar snap peas is a recipe featuring fresh ingredients from the legumes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 salmon fillets (about 60 g each, skinless)
- 2 Zucchini
- 150 g Frozen Peas
- 150 g sugar snap peas
- 200 g kidney beans
- 4 sprigs basil
- 2 tbsp liquid butter
- 3 tbsp olive oil
Instructions
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1.
Wash the salmon fillets and pat dry with paper towels. Wash the zucchini, trim ends, cut crosswise into halves, then slice lengthwise into thin strips.
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2.
Thaw the peas. Clean and wash the sugar snap peas. Blanch peas and sugar snap peas in boiling salted water for about 3 minutes, then shock in ice water immediately. Trim kidney beans and blanch in boiling salted water for about 6 minutes, then shock in ice water. Drain vegetables in a sieve.
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3.
Wash basil, shake dry, and cut leaves into strips. Preheat oven to 210°C fan. Place salmon in a baking dish, season with salt and pepper, brush with liquid butter, bake 8-10 minutes.
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4.
Meanwhile heat olive oil in a large pan and sauté vegetables, turning occasionally, for 6–8 minutes. Season with salt and pepper. Plate salmon and vegetables, sprinkle basil on top.
