Salmon cutlets with minted broad beans and sugar snaps

Salmon cutlets with minted broad beans and sugar snaps
  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

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Nutrition information, Main recipes


  • 1 kg broad beans, podded
  • 250g sugar snap peas, topped
  • 4 (650g) salmon cutlets
  • 2 tablespoons lemon thyme leaves
  • 70g salted butter
  • 4 (75g) shallots, thinly sliced
  • 2 cloves garlic, crushed
  • 1 cup torn spearmint leaves
  • Lemon wedges, to serve


  • Step 1
    Cook broad beans and sugar snaps in a large saucepan of boiling salted water for 1 minute. Drain and refresh under cold water, then drain again. Peel leathery skins from broad beans and discard skins. If the beans are very young this step is unnecessary.
  • Step 2
    Preheat grill to high. Place salmon cutlets on an oiled oven tray and season with salt and pepper. Scatter with lemon thyme then press thyme firmly into salmon flesh. Top each cutlet with 1 teaspoon butter then grill for 3-5 minutes or until cooked to your liking.
  • Step 3
    Meanwhile, heat remaining 50g butter in a frying pan over low-medium heat. Add shallots and garlic and cook, stirring for 3 minutes or until soft. Add broad beans and sugar snaps, season with salt and pepper and stir until heated through. Stir in mint then serve with salmon cutlets and lemon wedges.

  • High protein
  • Low carb
  • Low sodium
  • Low sugar
  • Lower gi


  • 2244 kj


  • 33g

    Fat Total

  • 14g

    Saturated Fat

  • 47g


  • 196.16mg


  • 2g

    Carbs (sugar)

  • 9g

    Carbs (total)

All nutrition values are per serve
  • Author: Cynthia Black
  • Image credit: Andrew Lehmann
  • Publication: Notebook:



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