Tuck into succulent salmon – rich in antioxidants.
(2 votes)
Cook: 20 Mins
Serves: 4
Price: £1.35 per serving
Nutritional Information
Each 158g serving contains
Energy
1378kj
329kcal
1378kj
329kcal
16%
Fat
23g
23g
High
32%
32%
Saturates
3.9g
3.9g
Med
19%
19%
Sugars
0.5g
0.5g
Low
1%
1%
Salt
0.81g
0.81g
Med
13%
13%
of your reference intake.
Typical energy values per 100g:
872kj/208kcal
Typical energy values per 100g:
872kj/208kcal
Ingredients
1 garlic clove, crushed
25g pack Asda Flat-Leaf Parsley
85g pack Asda Watercress
25g fresh white breadcrumbs
3 tbsp olive oil, plus exra for oiling
2 tbsp lemon juice
2 tbsp capers, chopped
4 salmon fillets
New potatoes, to serve
Tenderstem broccoli, to serve
Method
1
First make the salsa. Put the garlic, parsley, watercress, breadcrumbs, oil and lemon juice in a processor or blender and whiz until chopped but not puréed, then add the capers; or finely chop the parsley and watercress and put in a bowl with the garlic, breadcrumbs, oil, lemon juice and capers, and whisk together by hand until blended.
2
Lightly brush the salmon with the olive oil on both sides. Heat a griddle pan or non-stick frying pan until hot. Add the fish and cook for 4 minutes on each side.
3
Serve with the salsa, new potatoes and broccoli.