Roast Loch Duart Salmon Fillet with White Bean Purée, Sautéed Kale, and Creamy Wholegrain Mustard Sauce

Ingredients

  • For the Salmon

  • 4 x 140g Loch Duart salmon portions
  • 1 tsp olive oil
  • Pepper, to taste

  • For the White Bean Purée:

  • 1 tsp olive oil
  • 1 tin (400g) white beans, drained and rinsed
  • 1 garlic clove, minced
  • 150ml reduced salt vegetable stock
  • 1 tbsp lemon juice
  • Pepper, to taste

  • For the Sautéed Kale:

  • 1 tsp olive oil
  • 1 garlic clove, minced
  • 200g kale, tough stems removed and roughly chopped
  • 2 tbsp water
  • Pepper, to taste

  • For the Creamy Wholegrain Mustard Sauce:

  • 150g 0% fat Greek Yogurt
  • 1 tbsp wholegrain mustard
  • 1 tbsp lemon juice
  • 1 tsp honey (optional) pepper, to taste

Method

Instructions:

Prepare the White Bean Purée:
Heat 1 tsp olive oil in a small pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the drained white beans and vegetable broth. Simmer for 5-7 minutes until the beans soften.
Transfer the mixture to a blender, add lemon juice, and blend until smooth. Season with pepper. Set aside and keep warm.

Sauté the Kale:

Heat 1 tsp olive oil in a large pan over medium heat. Add the minced garlic and sauté for 1 minute.
Add the chopped kale and stir to coat in oil.
Add 2 tbsp water and cover the pan. Steam for 3-4 minutes until the kale is tender and wilted. Season with pepper.

Make the Creamy Wholegrain Mustard Sauce:
In a small bowl, whisk together the 0% fat Greek yoghurt, wholegrain mustard, lemon juice, and honey (optional).
Season with pepper to taste. Set aside.

Roast the Salmon:
Preheat the oven to 180°C.
Lightly brush the salmon fillets with 1 tsp olive oil and season with pepper.
Place the fillets on a baking sheet lined with parchment paper and roast in the oven for 10-12 minutes or in the air fryer for 8 minutes, or until the salmon is cooked through.

Assemble:
Spread a generous spoonful of white bean purée on each plate. Add a portion of sautéed kale next to the purée.
Top with a roasted salmon fillet.
Drizzle with creamy wholegrain mustard sauce or serve on the side.

Nutrition information
Typical values per 100g per 321g serving %RI per serving
Energy 592 kJ 1900 kJ 23%
142 kcal 455 kcal 23%
Fat 8.0 g 26 g 37%
of which saturates 1.4 g 4.6 g 23%
Carbohydrate 4.3 g 14 g 5%
of which sugars 1.4 g 4.5 g 5%
Fibre 2.1 g 6.7 g
Protein 12 g 38 g 76%
Salt 0.23 g 0.74 g 12%

Whether you’re hosting a dinner party or treating yourself to a midweek gourmet moment, this recipe elevates your dining experience with minimal effort and maximum flavor. Each element of this dish comes together harmoniously, creating a balanced plate that’s as nutritious as it is delicious.

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Prep: 10 mins

Cook: 30 mins

Serves: 4