Salmon with Bean Mash and Lemony Silverbeet
This salmon with bean mash is dressed in lemony goodness with a garlic kick, anti-inflammatory powerhouse salmon together with high-fibre legumes, silverbeet and crunchy slivered almonds make for a nutritious, delicious and smart dinner choice. The combination of protein and fats support blood sugar balance issues making it a great dish for those with diabetes.
- 4 sustainably sourced salmon fillets with skin on
- 4 cloves of garlic
- 1 bunch silverbeet
- 2 lemons
- ½ bunch continental parsley
- 2 x 400g cannellini beans
- 40g slivered almonds
- 80g sesame seeds
- 4 tbsp olive oil approx.
- Preheat oven to 200°C
- Chop garlic cloves finely. Chop parsley – separating stems and leaves. Roughly slice silverbeet, removing white stalks. Zest and juice lemons
- Line an oven tray with baking paper and run a little olive oil and salt over the fillet placing skin side up. Sprinkle sesame seeds over top. Place in the oven for 20 mins
- While salmon is cooking, drain cannellini beans
- Add ½ tbsp of olive oil to frying pan with half the garlic and parsley stems. Cook for 1 minute or until fragrant
- Add beans and toss through, allowing beans to be warmed through. take off the heat, add 1 tbsp of olive oil and mash beans with a hand masher
- Mix parsley leaves through beans and set aside
- In a dry fry pan, toast slivered almonds until just golden. Set aside
- Add the other half of the garlic to the pan with 1/2 tbsp of olive oil. Cook for 1 minute until fragrant. Add silverbeet leaves with 1 tbsp of olive oil and stir through until wilted. Add lemon juice
- On a plate assemble one serving of beans, with one serve of silverbeet – taking up about half the plate.
- Drizzle remaining lemon juices from the pan over bean mash.
- Once salmon is cooked, place fillet on top of the mash. Sprinkle slivered almonds over silverbeet and lemon zest over the dish to serve.