- 2 salmon fillets, about 140g/5oz each
- 100g pack asparagus spears
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- juice half a lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 tsp wholegrain mustard
- 410g can cannellini beans, drained and rinsed
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
- 2 large handfuls of baby spinach leaves
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
Get a steamer on to boil. Put the salmon fillets in the first tier and steam for 3 mins until the salmon has changed colour. Throw the asparagus spears in with the salmon and continue to steam for 4-5 mins until the asparagus is tender and the fish is cooked.
While everything’s steaming, make a dressing by whisking together the olive oil, lemon juice and mustard. Tip the cannellini beans and spinach into a large bowl. When the asparagus is cooked scoop it into the bowl, then stir in the dressing. Divide the vegetables between two plates and sit the salmon on top.
Frying the salmonIf you don't have a steamer pan, fry the salmon in a splash of oil for 2-3 mins on each side and plunge the asparagus in boiling water for 3-4 mins until cooked.