Mediterranean Beans and Salmon
They do say that Mediterranean food is some of the healthiest on the planet. This dish is healthy, wholesome, easy and delicious!
Ingredients
- 4 salmon fillets, at room temp
- 300 g green beans ends trimmed
- 400 g cherry tomatoes canned
- 2 tablespoon olive oil
- 4 garlic cloves sliced
- 1 red onion small, sliced
- 1 tablespoon tomato paste
- 1 teaspoon oregano dried
- 1 sprig rosemary
- 100 g kalamata olives pitted
- 100 g greek feta
- Salt
- Pepper
Instructions
- Preheat oven to 200C.
- Bring a pan to medium heat with the olive oil then add the onions with a pinch of salt and sauté for 2 - 3 minutes until softened.
- Add the garlic and tomato paste and sauté for a further 2 minutes.
- Add the canned tomatoes, oregano and rosemary with another good pinch of salt and pepper. Bring to a simmer and simmer for 5 minutes.
- Add the green beans to a baking dish and pour the tomato mixture over the top along with the olives. Give this a light mix, cover with foil and bake for 15 - 20 minutes in the oven. If you're using skinless salmon you can add the salmon here too and bake all together.
- If you're using salmon with the skin on and want crispy skin, pat the skin dry with paper towel and salt the skin. Add olive oil to a cold pan and then the salmon, skin side down. Bringing the pan up to high heat with the salmon helps achieve a crispier skin. Fry on both sides until cooked.
- Once the beans are cooked and the salmon is done, top the beans off with some crumbled greek feta and a fresh squeeze of lemon. Serve with white rice and enjoy!
Nutrition
Calories: 467kcalCarbohydrates: 16gProtein: 41gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gCholesterol: 116mgSodium: 799mgPotassium: 1335mgFiber: 4gSugar: 7gVitamin A: 1349IUVitamin C: 36mgCalcium: 217mgIron: 4mg
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