Mains
Lemon Butter Salmon & Green Beans
Fifteen minutes from fridge to plate. Proper weeknight food.
Serves 2Prep 5 minCook 10 min
4gcarbs
per serving
per serving
About 4g of carbs per serving. Salmon, lemon butter and the green beans. How we worked it out
You'll need
Method
- Put a pan of water on to boil for the beans.
- Season the salmon. Heat half the butter in a frying pan on a medium heat.
- Put the salmon in skin side down and cook for 5 minutes until the skin is crisp.
- Flip it and cook for 3 more minutes, until it's cooked through (see Food safety below).
- Meanwhile, boil the beans for 4 minutes, then drain.
- Lift the salmon onto plates. Add the rest of the butter and the garlic to the pan for 1 minute, then squeeze in the lemon juice.
- Pour the lemon butter over the salmon and beans.
Tip
Thicker fillets need a minute or two longer. Thin ones need less.
Swaps
Any fish fillet works: cod, haddock or sea bass. Thinner fish cooks faster, so check it sooner.
Storing it
Best eaten fresh. Leftovers keep in the fridge for up to 2 days and are nice cold in a salad.
Air fryer
Brush the salmon with a little melted butter and cook skin side down at 180°C for 8 to 10 minutes, until it flakes easily. Make the lemon butter in a small pan.
Air fryers vary, so check early the first time.
Food safety
Fish is cooked when it's opaque (not see-through) all the way through and flakes easily with a fork.
How we worked out 4g of carbs
| Ingredient | Weight | Per 100g | Carbs |
|---|---|---|---|
| Butter UK government food tables | 30g | 0.6g | 0.2g |
| Garlic (1 clove = 4g) UK government food tables | 4g | 16.3g | 0.7g |
| Lemon juice UK government food tables | 15g | 1.6g | 0.2g |
| Green beans UK government food tables | 200g | 3.1g | 6.2g |
| Total | 7.3g | ||
| ÷ 2 servings, rounded up | 4g | ||
Meat, fish, oil, salt, pepper and water have no carbs, so they're left out. How we count carbs.