A light and healthy dish to serve friends or family this spring.


  • 4 Atlantic salmon steaks

  • 28g feta cheese

  • ¼ cup sun dried tomatoes, sliced

  • 200 grams green beans              

  • ½ brown onion, thinly sliced

  • Knob of butter 

  • 1 tbsp sesame seeds 

  • 2 tbsp olive oil

  • ½ tsp minced ginger

  • 1 tsp soy sauce

  • 1 tsp white vinegar

  • 1 clove crushed garlic 


  • 1.

    Place a fry pan on the stove top at high heat, once heated ass half the knob of butter and place in salmon steaks skin side down. Allow salmon to cook almost half way up, remove salmon from pan, add the remaining butter, and then place salon back into the pan, flesh side down. Leave on the heat until the outside appears cooked. Whilst salmon is cooking, prepare a saucepan, and sauté onion and garlic over high heat until it starts to darken.

  • 2.

    Prepare a pot of boiling water, once boiling add in green beans and blanch for around three minutes. Remove from water. In a bowl, combine green beans with onion mixture, feta and semi sun-dried tomatoes.

  • 3.

    Combine olive oil, sesame seeds, minced ginger, soy sauce and white vinegar into a small jug and stir well.

  • 4.

    Plate up salmon with a side of the warm bean salad, and evenly pour sesame dressing over both the salmon and the salad. 7.5 grams of carbs per serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 606kj
  • Fat Total 42g
  • Saturated Fat 12g
  • Protein 44g
  • Carbohydrate 12g
  • Sugar 7g
  • Sodium 291mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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