Salmon Fillet on Cannellini Purée, Asparagus and Toasted Whole-wheat Bread…

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Ingredients per person:

  • 6-8oz fresh salmon fillet
  • ½ dozen asparagus spears
  • 2 rounds of whole-wheat bread
  • 1 wedge of lemon
  • 1 serving of cannellini purée
  • Freshly ground black pepper

 

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Directions:

Heat a pan with a little olive oil and when smoking hot, fry the Salmon for 3 minutes each side. Steam or pan-fry the asparagus for a few minutes whilst the salmon is cooking and lightly toast the whole-wheat bread. Assemble on a plate with a healthy serving of the purée, season with fresh black pepper and squeeze the wedge of lemon over the salmon. It’s healthy, it’s easy and it’s very tasty! Just the way it should be… well sometimes anyway!

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Alternative recipe ideas:

This recipe makes a good weekend lunch or light evening meal. It would also work well with pretty much any other fish. As I had some of the cannellini purée left over, I had the same dish a few days later but replaced the salmon with red snapper and some cherry tomatoes. I didn’t have any salad on either occasion but it would have been a nice accompaniment otherwise.

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