Salmon with broad beans & parsley oil

Name: Salmon with broad beans & parsley oil
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 tbsp finely chopped flat-leaf parsley, plus extra leaves to garnish; 1/3 cup (80ml) extra virgin olive oil; 400g podded broad beans (fresh or frozen); 200g fresh peas or frozen peas; 4 x 180g skinless salmon or ocean trout fillets, split through the centre into 2 thin fillets; 1 lemon, quartered

4.6

(3)

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 4

Author : Jill Dupleix

bake main dinner

Ingredients

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1 tbsp finely chopped flat-leaf parsley, plus extra leaves to garnish1/3 cup (80 milliliters) extra virgin olive oil400 grams podded broad beans (fresh or frozen)200 grams fresh peas or frozen peas4 x 180 grams skinless salmon or ocean trout fillets, split through the centre into 2 thin fillets1 lemon, quartered

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Instructions

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Step 1

Preheat a baking tray in the oven to 200C.

Step 2

Combine the parsley and 1/4 cup (60ml) oil, season, then set the parsley oil aside.

Step 3

Cook the beans and peas in a saucepan of boiling water for 3 minutes until tender, then drain. Peel and discard outer skin of beans when cool enough to handle. Toss vegetables in the parsley oil. Keep warm.

Step 4

Brush the salmon with the remaining oil, then season. Carefully line the hot tray. Place the salmon on the tray and bake for 3 minutes or until cooked but still pink in the centre.

Step 5

Serve with vegetables and lemon wedges, garnished with parsley.