Salmon with roast broccoli and beans with tahini dressing

Name: Salmon with roast broccoli and beans with tahini dressing
Cuisine: African, European, Moroccan, Mediterranean, American, Greek, Southern
Ingredients: 205g salmon fillet, skin scored; Big handful of broccoli florets; Handful of green beans, trimmed; 1 clove of garlic, peeled and crushed; 1 red chilli (seeds optional), finely chopped; 2 tsp olive oil; Salt and pepper; 1 tbsp tahini; Juice of 1/2 lemon; 20g uncooked brown rice (55g cooked brown rice)

3 steps

Updated at: Thu, 17 Aug 2023 02:46:47 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories619.3 kcal (31%)

Total Fat41.7 g (60%)

Carbs18.5 g (7%)

Sugars4.4 g (5%)

Protein46.8 g (94%)

Sodium905.3 mg (45%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

205gsalmon fillet

seeds optional, finely chopped

2 tspolive oil

salt

pepper

1 Tbsptahini

0.5juice of lemon

20gbrown rice

uncooked, cooked

Instructions

Step 1

Preheat the oven to 200oC. Tip the broccoli florets, beans, garlic and chilli into a small roasting tin and drizzle over half of the oil. Season with salt and pepper then toss everything together and roast for 20 minutes.

Step 2

Meanwhile, heat the remaining oil in a frying pan over a medium heat, season the salmon then lay in the pan skin side down. Cook for 5 minutes until the skin is crisp then flip and cook for a further 2 minutes.

Step 3

Whisk together the tahini and lemon juice in a large bowl, tip the roast vegetables in and toss to coat. Serve with the salmon and rice.