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How to make Salmon with baby beetroot salad

Yield = 4
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 2 teaspoons olive oil
  • 4 (about 150g each) salmon fillets, skin on
  • 200g snow peas, halved lengthways
  • 2 tablespoons olive oil, extra
  • 2 tablespoons red wine vinegar
  • 2 teaspoons wholegrain mustard
  • 2 teaspoons honey
  • 450g can Coles Brand baby beetroot, drained, quartered
  • 50g baby rocket leaves
  • 50g soft feta, crumbled
  • Crusty bread, to serve

Method

  • Step 1 Heat the oil in a large frying pan over medium-high heat. Season salmon with salt and pepper. Cook for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  • Step 2 Meanwhile, cook the snow peas in a saucepan of boiling salted water for 2 mins or until bright green and tender crisp. Refresh under cold running water. Drain.
  • Step 3 Whisk the extra oil, vinegar, mustard and honey together in a jug. Season with salt and pepper. Combine the snow peas, beetroot, rocket and feta in a bowl. Drizzle with dressing and combine.
  • Step 4 Divide the salmon and salad among serving plates. Serve immediately with crusty bread.