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Green beans & baby potato salad with salmon
Green beans & baby potato salad with salmon
605kcal Per person
36g Protein
34g Carbs
36g Fat
13g Fiber
Ingredients
- 1 salmon fillet
- ¼ pound baby potatoes (114 g)
- 2 cups green beans (frozen) (251 g)
- ¼ red onion
- 1 clove garlic (5 g)
- 1 ½ tablespoon olive oil (23 ml)
- 1 teaspoon balsamic vinegar (5 ml)
- 1 teaspoon yellow mustard (7 g)
- 1 squeeze lemon juice (5 ml)
Preparing this recipe
- Allow the salmon to defrost.
- Halve the baby potatoes.
- Bring two pots of water to a boil. In one pot, add the green beans and cook for about 7 minutes until they are done. In the other pot, add the baby potatoes and cook for 10 minutes.
- In the meantime, prepare the dressing: finely chop the onion and press the garlic clove. Mix this with half of the oil, vinegar, mustard and lemon juice.
- Heat the remaining oil in a frying pan. Pat the salmon dry. Fry the salmon for 3 minutes on each side until done.
- After draining the green beans and baby potatoes, briefly rinse them with cold water and let them drain well. Mix them together with the dressing.
- Serve the salad with the salmon on a plate. Season with salt and pepper to taste.
Tip van FitChef
Some fresh dill makes this green bean and baby potato salad with salmon even more delicious!
