Roasted salmon with Mexican salad
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6 (4 dinners + 2 lunches)
Time to make:
$6.38 per serve
(at time of publication)
Full ingredients list:
- 5 x 150g salmon fillets, skin off
- cooking oil spray
- 3 large ears of corn, kernels removed
- 6 long green shallots, trimmed, sliced
- 2 cloves garlic, crushed
- 1/2 teaspoon red chilli flakes
- 4 Roma tomatoes, diced
- 2 x 400g cans no-added-salt four bean mix, rinsed and drained
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon lime juice
- 2 cups steamed green beans, to serve (dinner only)
- lime wedges, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C and line a large baking tray with baking paper. Place salmon onto prepared tray. Roast for 12 minutes for medium, or until cooked to your liking.
Step 2 Meanwhile, spray a large, deep frying pan with oil and place over medium-high heat. Cook corn kernels, shallots, garlic and chilli stirring, for 2–3 minutes. Add tomatoes and four bean mix and cook, stirring, for a further 2 minutes, or until heated through.
Step 3 Remove from heat, stir through parsley and lime juice. Season with freshly ground black pepper. Serve salmon with bean and corn salad, steamed green beans and a wedge of lime.
- You can replace salmon fillets with chicken breast or tofu.
- Nutrition information, time to make and costings apply to main dinner recipe only.
- When plating, serve onto four dinner plates and into two lunchboxes so you have the right-sized servings.
Leftovers become lunch: Salmon, bean and pine nut salad
1 fillet leftover Roasted salmon with 2 serves of Mexican salad
2 cups baby rocket
1 tablespoon toasted pine nuts
1 tablespoon lime juice
Flake salmon. Toss with Mexican salad, rocket, pine nuts and lime juice. Serve.
- Dairy free, gluten free, diabetes friendly, low kJ, high protein, high fibre, low sodium
- 1600kJ/383cal, 27.6g protein, 12.6g total fat, 1.8g sat fat, 32.9g carbs, 4.8g sugars, 12.0g fibre, 62mg sodium, 83mg calcium, 3.2mg iron
About this recipe
First published: March 2013