Pan-fried salmon with dill and vegetables
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Baby carrots | |
| 100 | grams | Beans; (3 1/2 oz) |
| 1 | small | Swede or turnip |
| 1 | tablespoon | Olive oil |
| 2 | smalls | Pieces salmon fillet; each about 120 g (4 |
| ; oz) skin on or off | ||
| 1 | Tomato halved | |
| A little salt and freshly ground pepper | ||
| 2 | Sprigs dill | |
| 2 | Lemon quarters | |
Directions
Peel carrots. Top and tail beans and peel and quarter swedes.
Bring water to the boil in a steamer. Add carrots and swede, cover and cook for four minutes. Add beans and steam vegetables for an extra 10 minutes or until just cooked.
Meanwhile, heat half the oil in a non-stick pan and pan fry salmon and tomato halves for about 2½ to 3 minutes on each side. Season with a little salt and pepper.
Chop half the dill. Toss steamed vegetables with remaining olive oil and chopped dill, and season with pepper.
Serve fish sprinkled with lemon juice and topped with remaining dill and vegetables.
Converted by MC_Buster.
Per serving: 880 Calories (kcal); 27g Total Fat; (27% calories from fat); 92g Protein; 67g Carbohydrate; 177mg Cholesterol; 269mg Sodium Food Exchanges: 4 Grain(Starch); 11 Lean Meat; 1 ½ Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.