Enjoy a delicious seafood dinner with Will and Steve's healthy salmon recipe. You'll love the different textures and flavours!
Preheat the over to 180°C.
Place the beetroot in an ovenproof dish, dress with a little olive oil and season with salt and pepper. Roast in the oven for 45 minutes, or until tender. Set aside to cool, then peel and cut into wedges. Place the beetroot and balsamic vinegar in a bowl and set aside.
Place the cannellini beans in a food processor, add the garlic, half the lemon juice and a drizzle of olive oil and blitz to combine. Loosen with the stock and whiz until nice and smooth. Add the coriander and continue to blitz until smooth. Transfer to a small saucepan and heat through. Season to taste, and keep warm.
Combine the dill with mayonnaise and season with salt, pepper and the remaining lemon juice.
To make the croutons, pan fry the sourdough cubes with a little olive oil and salt in a frying pan over medium heat until golden brown. Drain on paper towel.
Rub the salmon flesh with a little olive oil and season the skin with salt. Leave for 10 minutes to draw the excess moisture out of the skin. Pat the skin dry using kitchen towel and season again with salt. Heat a heavy-based frying pain over a high heat, add the salmon, skin side down, and fry for 3 minutes. Turn and cook for another 2 minutes.
To serve, arrange the salmon, puree, beetroot and croutons on the plate. Serve the dill mayonnaise in a bowl on the side. Garnish with micro herbs and a wedge of lemon.
Nutritional analysis per serving (4 servings)
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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