Chargrilled salmon with bean and parsley salad

Chargrilled salmon with bean and parsley salad

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  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

This delicious char-grilled salmon with juicy bean salad is ready for the dinner table in less than twenty minutes.

Featured in
Main recipes, Fish recipes


  • 400g green beans, topped
  • 1/2 red onion, thinly sliced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh continental parsley
  • 1/2 teaspoon wholegrain mustard
  • 60ml (1/4 cup) olive oil
  • Salt & freshly ground black pepper
  • 4 (about 150g each) salmon fillets


  • Step 1
    Cook the beans in a saucepan of boiling water for 3 minutes or until bright green and tender crisp (see microwave tip). Drain and refresh under cold running water. Drain well. Preheat chargrill on medium-high.
  • Step 2
    Place the beans and onion in a medium bowl. Add the lemon juice, parsley, mustard and 1 tablespoon of the oil. Season with salt and pepper, and toss gently to combine.
  • Step 3
    Brush the salmon fillets with remaining oil and season with salt and pepper. Cook on preheated chargrill for 1-2 minutes each side for medium or until cooked to your liking.
  • Step 4
    Divide the bean salad among serving plates and top with the salmon. Serve immediately.


  • 1854 kj


  • 30g

    Fat Total

  • 6g

    Saturated Fat

  • 39g


  • 76.97mg


  • 2g

    Carbs (sugar)

  • 3g

    Carbs (total)

All nutrition values are per serve


Microwave tip: wash the beans and place in a freezer bag. Adjust until beans are 2-3 deep when the bag is laid flat. Twist the opening to close. Cook on High/800watts/100% for 3 1/2-4 minutes or until bright green and tender crisp.

  • Author: Bettina Jenkins
  • Publication: Australian Good Taste



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