Salmon with dill sauce

This salmon & dill dish with butter bean mash is light, full of flavour but it's also low in fat so you don't have to worry about your waistline!

Preparation time: 10 minutes
Serves: 2

Nutritional values
Energy kcals 602
Protein g 49
Soya protein g 4.6
Total Fat g 32
polyunsaturated fat g 10.6
monounsaturated fat g 19.8
saturated fat g 5.6
Carbohydrate g 32
Sugar g 6.6
Fibre g 11.2
Calcium mg 178
Sodium mg 1062*

What you need:

• 2 x 125g salmon fillets
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• juice of half lemon
• Handful of chopped parsley
• Salt and pepper

For the dill sauce:

100ml Alpro soya Dairy Free Alternative to Organic Plain Yogurt
2 tbsp low fat mayonnaise
5cm cucumber, finely chopped
4 tbsp fresh dill, chopped
Salt and pepper, to taste

For the mash:

420g can butter beans, drained and rinsed
6 tbsp Alpro soya Dairy Free Alternative to Milk
4 spring onions, finely chopped

What you do:

1. Pre-heat oven to 19O C/375 F /Gas Mark 5.
2. Combine all ingredients for the dill sauce in a food processor. Process until blended. Pour into bowl and refrigerate for 1-2 hours before serving.
3. Mix 1 tbsp oil, balsamic vinegar, lemon juice and the parsley. Place the salmon, skin side up, in a shallow oven proof dish, season and pour over the marinade. Allow to marinade for at least 10 minutes.
4. Cook the salmon in oven for 8 - 10 minutes. The salmon is cooked when the flesh becomes opaque or when it flakes easily with a fork.
5. Place the butter beans and 150ml cold water in a pan. Bring to the boil and simmer for 5 minutes. Pour into a food processor, season and whiz until fairly smooth, or mash with a potato masher. Return to the pan; add the milk and spring onions and mix thoroughly.
6. Serve the salmon and a bed of butterbean mash and a spoonful of sauce.

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