Rosemary lamb salmon with pea-bean salad

Name: Rosemary lamb salmon with pea-bean salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 450 g Frozen princess beans; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 250 g frozen peas; 125 g dried tomatoes (in oil; glass); 2 Spring onions; 1 bunch of parsley; 7 TABLESPOONS White wine vinegar; 1 sprig of rosemary; 4 Lamb salmon (approx. 180 g each; loin of lamb released); 2 TABLESPOONS Oil

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

450 g Frozen princess beans
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
250 g frozen peas
125 g dried tomatoes (in oil; glass)
2 Spring onions
1 bunch of parsley
7 TABLESPOONS White wine vinegar
1 sprig of rosemary
4 Lamb salmon (approx. 180 g each; loin of lamb released)
2 TABLESPOONS Oil

Directions

1
Boil the frozen beans in 100 ml salted water, cover and cook for about 10 minutes. Add frozen peas and cook for 2-3 minutes. Rinse vegetables cold and drain.
2
In the meantime, drain the tomatoes and collect 2 tablespoons of oil. Cut the tomatoes into thin strips. Clean and wash spring onions and cut into rings. Parsley
3
Heat up 2 tablespoons of tomato oil in a pot. Sauté the spring onions and tomatoes briefly. Add vinegar, bring to the boil once. Season to taste with salt, pepper and 1 pinch of sugar. Add beans, peas and parsley and mix everything.
4
Leave to infuse for about 10 minutes.
5
In the meantime, wash the rosemary, dab dry and remove the needles. Dab the lamb salmon dry. Heat 2 tablespoons of oil in a frying pan. Fry the lamb salmon on both sides over high heat for about 1 minute.
6
Then for a pink roasted lamb salmon fry on medium heat for 2-3 minutes on each side. Season with salt and pepper. Fry the rosemary briefly. Season bean salad again. Arrange everything. Baguette tastes good with it.