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Salmon with gremolata & bean salad

Zingy lemon and salty capers give this easy dish a Sicilian twist

SUPER SIMPLE

Serves 4

Ready in about 40 minutes


4 thick skinless and boneless salmon fillets

2 courgettes, cut into finger-thick batons

1 red and 1 yellow pepper, deseeded and cut into strips

Low-calorie cooking spray

400g can cannellini beans, drained

90g rocket

For the gremolata:

1 large bag fresh flat-leaf parsley, leaves finely chopped

Finely grated zest and juice of 2 unwaxed lemons

4 garlic cloves, crushed

1 tsp dried red chilli flakes

1 eschalion shallot, peeled and very finely chopped

2 tbsp capers, drained, rinsed and finely chopped

1 Season the salmon fillets and place on a foil-lined baking tray. Mix together all the gremolata ingredients, season and set aside.

2 Preheat a large, non-stick griddle or frying pan to medium-hot. Spray the courgettes and peppers with low-calorie cooking spray, season and cook in batches for 2-3 minutes on each side, or until tender. Tip into a wide mixing bowl with the cannellini beans and rocket. Add half the gremolata and toss to combine. Cover and set aside.

3 Preheat your grill to medium and cook the salmon for 8-10 minutes, or until just cooked through, turning halfway. Spoon the remaining gremolata onto the salmon and serve with the veg and bean salad.

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About Slimming World

July’s Slimming World magazine is the ultimate motivation issue! Be inspired by four super slimmers who feel 10 years younger since losing more than 21st between them, then get your own slimdown started with our 7-day eating plan. Stuck in a recipe rut? Shake things up with our lightened-up Italian classics and clever iced desserts. And discover how both mindfulness and music could bring something new to your weight-loss campaign. We’re here to help you freshen up your focus and achieve your weight-loss dreams.
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