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Ingredients
- 4 x baby carrots
- 100 gm beans, (3 1/2 ounce)
- 1 sm swede or possibly turnip
- 1 Tbsp. extra virgin olive oil
- 2 sm pcs salmon fillet, each about 120 g (4 ounce) skin on or possibly off
- 1 x tomato halved
- Â Â a little salt and freshly grnd pepper
- 2 sprg dill
- 2 x lemon quarters
Directions
- Peel carrots. Top and tail beans and peel and quarter swedes.
- Bring water to the boil in a steamer. Add in carrots and swede, cover and cook for four min. Add in beans and steam vegetables for an extra 10 min or possibly till just cooked.
- Meanwhile, heat half the oil in a non-stick pan and pan fry salmon and tomato halves for about 2 1/2 to 3 min on each side. Season with a little salt and pepper.
- Chop half the dill. Toss steamed vegetables with remaining extra virgin olive oil and minced dill, and season with pepper.
- Serve fish sprinkled with lemon juice and topped with remaining dill and vegetables.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 717g | |
| Calories 999 | |
| Calories from Fat 602 | 60% |
| Total Fat 67.05g | 84% |
| Saturated Fat 14.0g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 218mg | 73% |
| Sodium 303mg | 13% |
| Potassium 1850mg | 53% |
| Total Carbs 14.46g | 4% |
| Dietary Fiber 4.5g | 15% |
| Sugars 6.8g | 5% |
| Protein 82.76g | 132% |
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