Posted by: hilsrecipeoftheweek | August 29, 2009

Asparagus & salmon supper

A sophisticated salmon dish that’s super fast to prepare.

Serves 2


2 salmon fillets , about 140g/5oz each
100g pack asparagus spears
3 tbsp olive oil
juice half a lemon
2 tsp wholegrain mustard
410g can cannellini beans , drained and rinsed
2 large handfuls of baby spinach leaves


  1. Get a steamer on to boil. Put the salmon fillets in the first tier and steam for 3 mins until the salmon has changed colour. Throw the asparagus spears in with the salmon and continue to steam for 4-5 mins until the asparagus is tender and the fish is cooked.
  2. While everything’s steaming, make a dressing by whisking together the olive oil, lemon juice and mustard. Tip the cannellini beans and spinach into a large bowl. When the asparagus is cooked scoop it into the bowl, then stir in the dressing. Divide the vegetables between two plates and sit the salmon on top.


If you don’t have a steamer pan
Fry the salmon in a splash of oil for 2-3 mins on each side, or bake it in a lightly oiled oven-proof dish, covered with foil, for about 15 mins at 160C/320F/gas mark 3 .

Plunge the asparagus in a pot of boiling water for 3-4 mins until cooked.

Preparing the asparagus

Remove the woody stem ends before cooking: hold a piece of asparagus at each end, and bend it. It will naturally snap at just the right place. Discard the woody ends, or cook them for the dog!

Per serving
565 kcalories, protein 41g, carbohydrate 25g, fat 32 g, saturated fat 5g, fibre 9g, salt 2 g

Hils comment:
Exceptionally quick & easy, looks impressive, and a very healthy option too! It doesn’t need any other veg, just serve with one of the following: crusty bread, new potatoes, or a simple salad of thinly sliced tomato and onion or tomato and avocado. It was perfectly adequate on its own though, for George and I last night, followed by Activia strawberry yoghurt; we felt very virtuous!


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