This simple, delicious and nutritious dish is not only bursting with flavour but is also a great source of protein, heart-healthy omega-3 and provides one of your 5 A DAY. What’s not to love?
This is from Ryan Riley’s booklet of recipes to help people living with cancer enjoy food again. See all our recipes for people living with cancer.
- 1 lemon, zest and juice
- 2 large salmon fillets
- 1 tablespoon reduced-fat mayonnaise
- Small bunch fresh parsley, tarragon and mint
- 50g frozen peas
- 1 tablespoon red wine vinegar
- 1 teaspoon olive oil
- 100g rocket
- Freshly ground black pepper, to taste
- 20 minutes
- 5 A DAY:
Nutrition information (per serving)
- Preheat the oven to 180ºC/Fan 160ºC.
- Sprinkle the lemon zest over the salmon, then wrap each fillet gently in a piece of foil and bake the fillets for 8 minutes, until the fish is cooked through. Set aside to rest.
- Meanwhile, put the mayonnaise and herbs in a food processor and whizz until combined. You should have a fragrant and green-hued mayo.
- Put the frozen peas in a sieve and run them under the hot tap until they are defrosted. Transfer to a small bowl and mash with a fork, then slowly add the lemon juice and continue to mash the peas.
- Mix together the red wine vinegar and olive oil, pour over the rocket and mix well.
- To serve, put equal portions of the lemony peas and rocket on two plates, top with the salmon and spoon over the herb-flecked green mayo. Season to taste and serve immediately.
Serve with a portion of steamed new potatoes and vegetables.