Fried Asparagus and Beans with Salmon
Fried Asparagus and Beans with Salmon

Fried Asparagus and Beans with Salmon

Posted On: 9th May 2018
Recipe By: Alison Wheatley

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A simple high protein lunch idea that is really easy to make and naturally gluten free. Filled with chickpeas, vegetables and fish it is packed with nutrients and a fabulously filling lunch with some great flavours, both mild and intense, the combination of all the elements are just a flavour sensation.

This recipe is...

Low SugarLow Sugar
High ProteinHigh Protein
Slimming World FriendlySlimming World Friendly

Ingredients

50g asparagus
1/2tsp garlic paste
30g spinach
60g mixed beans (chickpeas, black beans and kidney beans)
1/2tsp chilli powder
1 egg
100g smoked salmon slices

Preparation Time: 10 Mins
Cooking Time: 15 Mins
This recipe makes 1 Serving

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. Cut asparagus spears in half length ways and fry in a frying pan along with garlic paste, you can either dry fry, use frylight or use a drop of oil, all those ways work. Fry until lightly browned and slightly softened.

2. In a separate frying or sauce pan, put about a 1tsp of water and the spinach, heat for a couple of minutes to wilt the spinach. Place the spinach in the frying pan with the asparagus.

3. Pour the mixed beans into the frying and pan and heat for 2-3 minutes, mix the veg and the beans and add a little chilli powder, stir to coat and fry for another minute.

4. While the veg and beans are finishing off, place a pan of water on the hob, bringing boiling then crack and egg in. Poach the egg for about 4 minutes so it is soft in the middle still.

5. Place the veg and beans on a plate, top with salmon slices and finish with the poached egg.

Nutritional info per serving

CaloriesCarbsFibreFatSugarProtein
45929g6g22g2g38g
Calories459
Carbs29g
Fibre6g
Fat22g
Sugar2g
Protein38g

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