How To Make Spring Salmon with Minty Veg
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Serves:
Ingredients
- 4 spring salmon fillets
- 1 cup cherry tomatoes, halved
- 1 cup sugar snap peas
- 1 cup asparagus spears
- 1/4 cup fresh mint leaves, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Lemon wedges, for serving
Instructions
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Preheat the grill or oven to medium-high heat.
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In a large bowl, combine the cherry tomatoes, sugar snap peas, asparagus, mint leaves, olive oil, salt, and pepper. Toss to combine.
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Season the salmon fillets with salt and pepper.
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Grill or bake the salmon for about 5-7 minutes per side, or until cooked through.
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While the salmon is cooking, grill or roast the minty vegetable mixture for about 10 minutes, or until tender.
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Serve the spring salmon on top of the minty veg mixture.
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Squeeze fresh lemon juice over each salmon fillet before serving.
Nutrition
- Calories : 320kcal
- Total Fat : 15g
- Saturated Fat : 2g
- Cholesterol : 70mg
- Sodium : 70mg
- Total Carbohydrates : 10g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 35g
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