pan-fried-- salmon with crispy bacon and peas
 
 

Salmon is a source of selenium, which helps the body fight infection.

serves 4, prep 10 mins, cook 20 mins, easy

4 rashers streaky bacon, sliced
2 spring onions, sliced
225g (8oz) frozen peas, thawed
100g (4oz) cooked
sweet chilli-marinated beetroot, diced
4 x 175g (6oz) fillets of salmon 1tbsp sunflower oil

Fry the bacon in a non-stick frying pan until crisp, then remove from the pan. Add the spring onions and peas and cook for 2 to 3 minutes until hot and cooked through. Add the beetroot and cook for a further minute or 2, then place in a serving dish and keep warm.

Season the salmon with salt and freshly ground black pepper. Heat the oil in a large frying pan and cook the salmon for 3 to 4 minutes on each side until just cooked through. Divide the pea mixture between 4 warmed plates and serve the salmon on top.

per serving: 470 calories, 29g fat, (6g saturated). 8g carbohydrate