BBQ Salmon with Herb Salsa Verde and Green Bean Toss Dinner Print this recipe Details Serves: 6Number of ingredients: 13To prep: 5 minutesTo cook: 8 minutesDifficulty: Easy Nutrition per servingKilojoules: 2046Calories: 489Protein: 33gFat: 35.8gSaturated Fat: 6.8gCarbohydrates : 6gCarbohydrates per 100g: 1.79gFibre: 7gSodium: 124mgPotassium: 1033mg Ingredients 6 salmon fillets (approx.. 120g each) Olive oil Salt and pepper Salsa Verde ¾ cup parsley ¾ cup basil 1.5 tablespoon capers 2 garlic cloves Zest + juice of 1 lemon 1/3 cup olive oil Beans 800g green beans 1 teaspoon olive oil 1 small garlic clove, thinly sliced ½ cup flaked almonds, toasted (optional) Method Using a hand blender, blend salsa verde ingredients until smooth. Cover and set aside. Beans: Top and tail green beans. Next, steam beans until just tender. This will take approximately 7 minutes. Drain well and set aside. Heat 1 tablespoon of olive in a non-stick frypan, cook garlic until fragrant. Toss beans through and cook for 1 minute until well coated. Place beans on a platter and sprinkle with toasted almonds (optional). Salmon: Rub salmon with olive oil, salt & pepper. Barbecue salmon for 4-5 minutes each side (depends on the thickness of the salmon) Place cooked salmon on a platter and spoon salsa verde on top of each fillet. Serve with green bean toss.
