2 wild salmon fillets
1 bunch asparagus, trimmed
1 bunch fine green beans, trimmed
1 can cannellini beans
2 teaspoons of grated horseradish
Extra virgin olive oil
Juice of half a lemon
Salt and pepper
Fresh dill to garnish
1. Preheat the grill. Lay the salmon fillets skin side down on a baking tray. Rub the fillets with 1tsp of grated horseradish, season and pop under the grill for between 10-15mins, depending on the size and thickness of the fillet. You’ll know it’s done when it has turned opaque and springs back to the touch.
2. Whilst the salmon is cooking, steam the cannellini beans for 5-6 minutes. Add the asparagus and green beans to the steamer along with the cannellini beans for the remaining 3-4 minutes cooking time.
3. In a large bowl, mix 1tsp of horseradish with a glug of olive oil and a squeeze of lemon juice, add the steamed veggies and cannellini beans. Toss together until well coated.
4. Serve together with a drizzle of olive oil and a sprinkling of fresh dill.