Recipe - Pan-Fried Salmon

4 Baby carrots
100 g Beans; (3 One half oz)
1 small Swede or turnip
1 tablespoon Olive oil
2 small Pieces salmon fillet; each
about 120 g (4
; oz) skin on or off
1 Tomato halved
A little salt and freshly
ground pepper
2 Sprigs dill
2 Lemon quarters

Peel carrots. Top and tail beans and peel and quarter swedes.

Bring water to the boil in a steamer. Add carrots and swede, cover and cook
for four minutes. Add beans and steam vegetables for an extra 10 minutes or
until just cooked.

Meanwhile, heat half the oil in a nonstick pan and pan fry salmon and
tomato halves for about 2 One half to 3 minutes on each side. Season with a
little salt and pepper.

Chop half the dill. Toss steamed vegetables with remaining olive oil and
chopped dill, and season with pepper.

Serve fish sprinkled with lemon juice and topped with remaining dill and
vegetables.

Converted by MC_Buster.

Per serving: 880 Calories (kcal); 27g Total Fat; (27% calories from fat);
92g Protein; 67g Carbohydrate; 177mg Cholesterol; 269mg Sodium Food
Exchanges: 4 Grain(Starch); 11 Lean Meat; 1 One half Vegetable; 0 Fruit; 2
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.