Baked salmon with mixed bean salsa and salad
Serves 4
Ingredients
4 salmon fillets
1 lemon, halved
Handful coriander leaves, chopped
Freshly ground black pepper
400g can mixed beans, rinsed and drained
1 tbsp chopped black olives
6 sun-dried tomatoes, chopped
1 red chilli, deseeded and finely chopped
1 small red onion, peeled and finely chopped
2 tbsp olive oil
4 tsp balsamic vinegar
1 tsp Dijon mustard
1 tsp pure honey
150-200g mixed salad leaves
Methods
1. Preheat the oven to 180°C/Fan 160°C/Gas 4.
2. Place the salmon fillets in a roasting dish, squeeze over the lemon juice, sprinkle over half the coriander leaves and season with black pepper. Cover with foil and bake for 20-30 minutes.
3. Meanwhile, to make the bean salsa, place the beans, olives, tomatoes, onion, chilli, 1 tablespoon of olive oil, 2 teaspoons of balsamic vinegar and the remainder of the coriander in a bowl. Mix together well.
4. To make a salad dressing, put the remaining oil and vinegar in a screw-top jar along with the mustard and honey. Close the lid on the jar and shake well until combined.
5. Serve the salmon fillets on a plate with a generous serving of salsa and the salad leaves with the dressing drizzled over.