Blackberry honey creams
These light and juicy gems make for a tasty summer dessert
Spring salmon with minty veg
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 750g small new potatothickly sliced
- 750g frozen peaand beans (we used Waitrose pea and bean mix, £2.29/1kg)
- 3 tbsp olive oil
- zest and juice of 1 lemon
- small pack mintleaves only
- 4 salmon filletsabout 140g/5oz each
Nutrition: per serving
- kcal555
- fat26g
- saturates5g
- carbs42g
- sugars8g
- fibre10g
- protein40g
- salt0.23glow
Method
step 1
Boil the potatoes in a large pan for 4 mins. Tip in the peas and beans, bring back up to a boil, then carry on cooking for another 3 mins until the potatoes and beans are tender. Whizz the olive oil, lemon zest and juice and mint in a blender to make a dressing(or finely chop the mint and whisk into the oil and lemon).
step 2
Put the salmon in a microwave-proof dish, season, then pour the dressing over. Cover with cling film, pierce, then microwave on High for 4-5 mins until cooked through. Drain the veg, then mix with the hot dressing and cooking juices from the fish. Serve the fish on top of the vegetables.
