White Fish & Green Bean Salad
Light and refreshing salad with flaky white fish, tender green beans, and a lemon-dill vinaigrette. A healthy and lactose-free dinner option.
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
Nutrition
per serving- kcal
- 265
- Protein
- 32 g
- Fat
- 11 g
- Carbs
- 9 g
Ingredients
for 4 servings- White fish (cod, haddock)600 g
- green beans400 g
- red onion100 g
- cherry tomatoes200 g
- olive oil4 tbsp
- lemon juice2 tbsp
- fresh dill10 g
- salt1 tsp
- pepper0.5 tsp
Method
6 stepsSeason white fish with salt and pepper, then pan-fry in a non-stick skillet over medium heat until cooked through and flaky.
Steam the green beans for 5 minutes until tender-crisp, then drain.
Finely chop the red onion and halve the cherry tomatoes.
In a large bowl, combine the cooked fish, green beans, tomatoes, and onion.
Whisk together olive oil, lemon juice, and chopped fresh dill to create the dressing.
Pour the dressing over the salad, toss gently to combine, and serve immediately.