2 wild salmon fillets , about 140g/5oz each
100g pack asparagus spears
3 tbsp olive oil
juice half a lemon
2 tsp wholegrain mustard
2 large handfuls of baby spinach leaves
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.