This vibrant, nutrient-packed dish is perfect for a light yet satisfying meal. Featuring omega-3-rich salmon or fibre-filled butter beans, paired with roasted seasonal vegetables and flavourful herby crushed potatoes, it offers a balanced combination of protein, healthy fats, and essential vitamins. The smoked paprika and lemon zest add a delicious depth of flavour, while the fresh herbs provide a refreshing finish. Whether you’re looking for a brain-boosting meal to support cognitive health or a nourishing plant-based alternative, this recipe is a perfect choice for any mealtime.
Ingredients:
- For the salmon or beans: 2 salmon fillets or 1 can butter beans
- 1 pack tender stem broccoli
- 1 large courgette cut into rounds
- 1/2 a punnet of cherry tomatoes
- 1/2 a tsp smoked paprika
- 1 fat clove of garlic crushed
- 1 tsp olive oil
- Zest from half a lemon
- Lemon slices
- Salt & pepper
For the potatoes
- 1 small bag of new potatoes (500g)
- 1 tbsp EVOO
- Handful of chopped chives and parsley
- Lemon zest
- Salt & pepper
Need to Know:
- Prep – 10 mins
- Cook 25 – 30 mins
- Serves 2
Step By Step:
- Bring a pan of water to the boil and add the new potatoes. Cook for 15-20 minutes or until cooked through.
- Pre heat the oven to 200. Mix the smoked paprika, crushed garlic, olive oil and lemon zest in a small bowl. Set aside.
- Once the potatoes have been cooking for 5 minutes place the salmon fillets or beans in an oven dish and arrange the tomatoes, broccoli and courgettes around them.
- Coat the salmon fillets or beans in the paprika mixture and place a few lemon slices on top.
- Drizzle a little olive oil over the vegetables and season with salt & pepper.
- Then place in the oven for 12 – 15 minutes or until the salmon is cooked or the beans are warmed through.
- Around 5 minutes before the salmon/beans are ready, drain the potatoes then lightly crush with a fork so that the skins split.
- Mix the herbs with the lemon zest olive oil, salt and pepper and immediately pour over the warm potatoes.
- Remove the salmon/beans from the oven and serve with the roasted vegetables and herby crushed potatoes.
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