Following on from last week’s tasty blog ‘Let’s talk about depression’ this week’s recipe encapsulates all the nutrients discussed. The asparagus, broad bean and peas are not only high in B vitamins but mixed with olive oil, garlic, lemon and mint give this recipe a delicious taste of Spring.
Salmon and Penne with Broad Beans, Asparagus, Peas and Mint
200g whole wheat pasta
500g asparagus, trimmed and cut into 5cm lengths
250g broad beans
4 tbsp mint, chopped
1 handful of basil, shredded
2 tbsp olive oil
4 tbsp lemon
1 garlic clove crushed
Salt and pepper to season
4 salmon fillets
Cook the pasta as per packet instructions.
Brush the salmon fillets with oil. Heat a griddle pan or frying pan until hot, lay the salmon fillets in, skin-side down. Fry the fillets for 4-5 minutes on each side.
Meanwhile place the broad beans in a pan of boiling water, boil for 1 minute, add the peas and asparagus and boil for a further minute. Drain.
Mix together the oil, garlic and lemon.
When cooked drain the pasta, mix in the broad beans, peas, asparagus, mint, basil, oil, garlic and lemon. Season to taste.
Serve topped with a salmon fillet.