For the salmon:
For the Salad:
For the salmon:
Step 1: Preheat oven to 200°C.
Step 2: Combine mustard, syrup/honey, lemon juice and olive oil in a bowl.
Step 3: Place salmon fillet on a lined baking tray and brush with glaze.
Step 4: Bake for 8-10 minutes or until cooked to liking.
Step 5: Garnish with extra lemon wedges and dill.
For the salad:
Step 1: Steam asparagus and sugar snaps over boiling water for 2-3 minutes.
Step 2: Add fresh/frozen peas to the steaming water in the last minute of steaming.
Step 3: Rinse well in cold water to stop the cooking process and leave to drain and cool.
Step 4: Combine lemon juice, lemon zest and half of the chopped mint and olive oil and stir through cooled and drained vegetables.
Step 5: Arrange in serving bowl/platter.
Step 6: Crumble feta over the vegetables.
Step 7: Top with the remainder of the fresh mint and season with salt/pepper to taste. Flake salmon over salad and serve.
Nutritional Guide - Per Serve
Energy: 400cal
Protein: 26.2g
Fat: 28g
Saturated Fat: 5.5g
Carbohydrate: 10g
Sugars: 2.8g
Fibre: 2.8g
Sodium: 212mgg
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