This meal is perfect for all health conscious people, if you trying not to eat carbs at night leave out the potatoes.
4 x 170 gram Salmon fillets, skin taken off
45 gram black pepper pepper corns, cracked
4 potatoes, precooked in the microwave
1 bag of french green beans
1 tbsp sliced almonds
2 tbsp Extra virgin olive oil
2 tbsp sunflower oil/ coconut oil
Ina Paarmaan potato salt
1 small baking tray
1 plastic chopping board
1 pot to cook the beans
2 nonstick frying pans
A small bowl
Preparation: 15 minutes
Cooking time: 15 minutes
Turn the grill onto at 180°C. Boil the kettle.
After the potatoes have finished cooking in the microwave, cut them into 5 cm pieces. On high-heat warm the sunflower oil or coconut oil and cook the potatoes 5-6 minutes on each side or until golden brown and crispy, add the salt at the end to stop it from burning.
While the potatoes are cooking put the beans into hot water and boil for 3 minutes. Place the sliced almonds onto a small baking tray and roast for 4 minutes keeping a close eye on them (give them a little shake after 2 minutes- if they are starting to get golden take them out).
Place the baking paper on the plastic board and the cracked pepper. Firmly push the salmon fillets onto the pepper corns until a nice crust has formed. Place the nonstick frying pan high-heat, warm the olive oil and add two salmon fillets at a time- cook for 1 minute on each side (for seared salmon).
Once the beans have finished cooking quickly place them in a bowl in ice cold water to stop them from over cooking. Mix togther olive oil, salt and pepper and a squeeze of lemon add the beans and the almonds.
Dish up and enjoy- this meal is so delightful you will feel so healthy after eating it ❤