2 wild salmon fillets , about 140g/5oz each

100g pack asparagus spears

3 tbsp olive oil

juice half a lemon

2 tsp wholegrain mustard

410g can cannellini beans , drained and rinsed 

2 large handfuls of baby spinach leaves

Preparation

Get a steamer on to boil. Put the salmon fillets in the first tier and steam for 3 mins until the salmon has changed colour.

Throw the asparagus spears in with the salmon and continue to steam for 4-5 mins until the asparagus is tender and the fish is cooked.

While everything’s steaming, make a dressing by whisking together the olive oil, lemon juice and mustard.

Tip the cannellini beans and spinach into a large bowl.

When the asparagus is cooked scoop it into the bowl, then stir in the dressing.

Divide the vegetables between two plates and sit the salmon on top.