Baked salmon with peas and green mayo dressing

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.

1 ratings

20 minutes
Serves 2
1 of 5 a day

Nutrition: Per serving

Kcal375
Fat21.5g
Salt0.3g
Sugar2.2g

Recipe by: Ryan Riley | Chef

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.

Recipe for people living with cancer

Ingredients

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

Method

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.