Categories: September

Ingredients

• 4 x 125g salmon fillets, skinned
• 4 tbsp extra-virgin olive oil, plus extra to drizzle
• handful each of flatleaf parsley, chives and dill, finely chopped
• 1 bunch asparagus, ends trimmed
• 125g fine green beans, trimmed
• 1 round lettuce, outer leaves removed
• small bag of watercress, washed
• juice of 1/2 lemon

Directions

1. Rub the fish with half the oil and season. Coat in the herbs. Set aside.
2. Bring a pan of water to the boil, add the asparagus and beans and cook for 1 minute. Remove with a slotted spoon and plunge into cold water to cool. Drain and set aside.

3. Heat the remaining oil in a non-stick frying pan over a medium heat. Seal the fish for 1.5-2 minutes each side for medium-rare, or longer if you wish. Set aside to cool slightly.

4. Tear the lettuce and put in a bowl with the watercress and beans. Slice the asparagus and add to the bowl. Break the salmon into chunks and add to the salad. Drizzle with oil and lemon juice. Season, mix and serve.

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