4 salmon fillets
200gm green asparagus spears
200gm green beans, quartered lengthways
4 courgettes, sliced
100gm rocket salad, torn
1 x 400gm tin cannellini beans, rinsed and drained
1 Tblsp olive oil
2 Tblsp lemon juice
2 Tblsp chopped parsley
2 tsp wholegrain mustard
Method
Whisk together the oil, lemon juice, mustard and parsley.
Set aside.
Steam the green beans and courgettes for about 5 minutes.
Cool slightly with cold water and drain.
Tip the cannellini beans into a bowl and add the salad leaves.
Now add the green beans and courgettes.
Toss well and divide between two dinner plates.
Steam the salmon for about 5 minutes, until it changes colour.
Add the asparagus and continue steaming for another 5 minutes.
Arrange the asparagus spears on the salad.
Top with the salmon.
Spoon over the dressing.
