Baked Salmon with Broad Bean Salsa

Salmon with Broad Bean Salsa
Salmon with Broad Bean SalsaI love the combination of zesty salsas on fish. Here, sweet young broad beans work so well with the simple flavours of herbs and lemon to create a perfect plate for warmer days.

You’ll Need (serves 2)

  • 2 fillets of organic salmon
  • coconut or avocado oil, for rubbing
  • 200g of podded broad beans (weight with grey skins on)
  • ¼ cucumber (90g), deseeded and finely diced
  • ¼ medium red onion, finely diced
  • zest and juice of half a lemon
  • 2 tbsp capers, roughly chopped if large
  • 1 tbsp good olive oil
  • a few handfuls of herbs, chives, mint, parsley, finely chopped
  • salt and pepper to taste


1. Pre heat oven to 220/200fan and line a small baking tray with foil.

2. Rub a little coconut or avocado oil on the salmon, season and place skin side up on the baking tray. Cook for 15 minutes. If you like crispy skin, finish under a hot grill for 1-2 minutes, but keep a close eye on it.

3. While the fish is cooking, blanch the broad beans in boiling water for 5 minutes then refresh in ice cold water. Remove the grey skins and put in a bowl along with the rest of the salsa ingredients, stir gently and season to taste.

4. Serve with the fish and a drizzle of olive oil on top.



You May Also Like