Seared salmon with two-bean salad
- Cook trimmed green beans in boiling, salted water for 3 minutes, then plunge into ice-cold water to cool. Drain well.
- To make the salad, combine green beans with white cannellini beans, rinsed and drained in a bowl. Add the crushed garlic, chopped fresh parsley and finely chopped red onion. Drizzle with olive oil for frying, season with salt and pepper and toss well.
- Heat a nonstick frying pan and add a film of oil. Season fresh salmon fillet, skin and bones removed all over with salt and pepper. Place salmon in the pan to cook for 2 to 3 minutes on each side, turning once to brown, and cook salmon to medium doneness. Serve the salmon on a bed of bean salad and garnish with rocket.