Baked salmon with potato, bean and tomato salad

Recipes / Salads

Packed with veggies, this salmon and salad recipe makes a simple yet satisfying mid-week meal.

Recipe «Baked salmon with potato, bean and tomato salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 4 salmon fillets, 12 chat potatoes, halved, 1 tbsp extra virgin olive oil, 1 tbsp white wine vinegar, 200g green beans, topped, halved , 1 x 250g punnet cherry, tomatoes, halved, 60g baby spinach leaves , 1 tbsp drained capers, Freshly ground black pepper, Lemon wedges, to serve.

Ingredients:

  • 4 salmon fillets 
  • 12 chat potatoes, halved 
  • 1 tbsp extra virgin olive oil 
  • 1 tbsp white wine vinegar 
  • 200g green beans, topped, halved 
  • 1 x 250g punnet cherry 
  • tomatoes, halved 
  • 60g baby spinach leaves 
  • 1 tbsp drained capers 
  • Freshly ground black pepper 
  • Lemon wedges, to serve 

Instructions

  1. Preheat oven to 180°C. Cut four 40cm-diameter discs from non-stick baking paper. Place 1 salmon fillet on 1 half of each paper disc. Fold the discs in half to enclose the salmon. Fold over the edges to seal the parcels. Place the parcels on 2 baking trays. Bake in preheated oven, swapping trays halfway through cooking, for 10-12 minutes or until parcels puff and salmon flakes when tested with a fork. Remove from oven.
  2. Meanwhile, cook the potato in a large saucepan of boiling water for 15 minutes or until tender. Drain well. Place in a large heatproof bowl. Place the oil and vinegar in a screw-top jar and shake until well combined. Drizzle the potato with dressing and gently toss to coat.
  3. Place the beans in a large heatproof bowl and cover with boiling water. Set aside for 3 minutes or until bright green and tender crisp. Drain well. Add the beans to the potato mixture along with the tomato, spinach and capers, and gently toss to combine. Divide the salad among serving plates. Top with the salmon and season with pepper. Serve immediately with lemon wedges.