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Spring Salmon with Minty Veg is our Recipe of the Week!

This week's Recipe of the Week is Spring Salmon with Minty Veg from our BBC Good Food magazine subscription.

It’s time to get rid of the hearty comfort food we’ve been munching on to deal with the cold weather and time to move on lighter meals, such as the Spring Salmon with Minty Veg from BBC Good Food magazine.

Not only is it delicious but it’s also healthy and counts as two of your five a day. What a bonus!

To make it you will need:

750g small new potatoes , thickly sliced
750g frozen peas and beans (we used Waitrose pea and bean mix, £2.29/1kg)
3 tbsp olive oil
zest and juice of 1 lemon
small pack mint , leaves only
4 salmon fillets about 140g/5oz each

1. Boil the potatoes in a large pan for 4 minutes. Tip in the peas and beans, bring back up to a boil, then carry on cooking for another 3 minutes until the potatoes and beans are tender. Whizz the olive oil, lemon zest and juice and mint in a blender to make a dressing (or finely chop the mint and whisk into the oil and lemon).

2. Put the salmon in a microwave-proof dish, season, then pour the dressing over. Cover with cling film, pierce, then microwave on High for 4-5 minutes until cooked through. Drain the vegetables, then mix with the hot dressing and cooking juices from the fish. Serve the fish on top of the vegetables.

For more tasty recipes likes this, subscribe and save on a BBC Good Food magazine subscription today.

Posted by Amy Power.

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