Salmon fillet with green beans and fennel

This healthy fish dish is so simple and the flavours so fresh. It’s perfect for a spring lunch!

If you don’t like salmon, the salad is great for any other type of fish.

I recommend a vinaigrette with garlic, olive oil and red wine vinegar.

Serves 4.

Ingredients

• 200g green beans, trimmed
• 1 fennel bulb
• Handful of flat leaf parsley, chopped
• 4x 125g salmon fillets
• 2 tbsp olive oil

Method

1. Add green beans to a pan of boiling water, bring back to boil and cook for 2-3 minutes until just tender. Drain well and cool in iced water.
2. Slice fennel about 1cm thick. Put into a bowl and stir in the beans and the chopped parsley.
3. Heat frying pan over medium heat. Cut each salmon fillet in half, brush with oil and season well with salt and pepper.
4. Fry pieces skin side down for 30 seconds, then turn to the other side and cook for 2 minutes more. Turn and cook for another minute until just tender, they should still be pink in the middle.
5. Remove from pan and set aside for a couple of minutes. Arrange slices of the fennel and bean salad on plates. Place fish on top.