Time to cook: 30 mins
2 teaspoons olive oil
100g corn kernels (frozen)
75g steamed green beans, finely chopped
50g red onion, finely chopped
1 teaspoon Lime juice
50g Natural yoghurt
60g mixed salad leaves
125g salmon fillets
1.Heat oil in a pan then cook onion and corn, turning, for 7–8 minutes, or until cornis tender and lightly charred. Meanwhile, combine yoghurt and half lime juice in a small bowl.
2.In a small bowl, add salad leaves, steamed green beans, and rest of the lime juice. Toss to combine.
3.Cook the salmon on heated non-stick pan for 2–3 minutes on each side (for medium), or to your liking.
4.Serve the corn salad and the salmon with yoghurt
Energy 517 kcal; Protein 34 g ; Carb 24g ; Fat 30g ; Sodium 85mg