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Salmon with broad beans and parsley oil

Name: Salmon with broad beans and parsley oil
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon finely chopped flat-leaf parsley, plus extra leaves to garnish; 1/3 cup (80ml) extra virgin olive oil; 400g podded fresh or frozen broad beans; 200g fresh or frozen peas; 4 x 180g skinless salmon or ocean trout fillets, split through the centre into 2 thin fillets; 1 lemon, quartered

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by Jill Dupleix

Food writer

Oct 02, 2015

Showcase the beauty of fresh salmon in this simple yet impressive recipe.

1 tablespoon finely chopped flat-leaf parsley, plus extra leaves to garnish
1/3 cup (80ml) extra virgin olive oil
400g podded fresh or frozen broad beans
200g fresh or frozen peas
4 x 180g skinless salmon or ocean trout fillets, split through the centre into 2 thin fillets
1 lemon, quartered

Method

1.

Preheat a baking tray in the oven to 200°C.
2.

Combine the parsley and 1/4 cup (60ml) oil, season, then set the parsley oil aside.
3.

Cook the beans and peas in a saucepan of boiling water for 3 minutes until tender, then drain. Peel and discard outer skin of beans when cool enough to handle. Toss vegetables in the parsley oil. Keep warm.
4.

Brush the salmon with the remaining oil, then season. Carefully line the hot tray. Place the salmon on the tray and bake for 3 minutes or until cooked but still pink in the centre.
5.

Serve with vegetables and lemon wedges, garnished with parsley.