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March 29, 2020 – 136 days Left

Grilled Salmon and Green Bean Salad




Grilled Salmon and Green Bean Salad

By Lauren Hannaford, NAB RunWest Nutrition partner



150g Green beans (i’m pedantic and cut the

ends off) 100g baby spinach leaves

2 tomatoes cut into quarters

Tablespoon of fresh dill

2 shallot stems finely chopped

1 garlic clove diced

2 salmon steaks

6 thick cut haloumi slices

1 Lemon

Cracked pepper on hand for garnish


Cooking Method:

1. Preheat pan on medium to high and place extra virgin olive oil and garlic in once


2. Cook the beans in a saucepan of boiling water for approx 4 minutes. (keep an

eye on the garlic)

3. Once beans have been cooked and drained place them on a plate/s along with the

spinach leaves, shallots, wedged tomato and some of the dill with a small squeeze of

lemon juice.

4. Place salmon steaks in pan with garlic for 2 minutes each side or longer

depending on your liking. Add the sliced haloumi to the side of the pan (or separate

pan if your pan is on the smaller side) 45 seconds on each side so it softened and

browned on the outside.

5. Add the haloumi to the plate of salad and place salmon on top immediately to serve.

6. Sprinkle left over dill, a squeeze of lemon and some cracked pepper to garnish.

There you have it! Healthy, easy and delightful.

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