Salmon & White Bean Bowl with Lemon

Ingredients

• 5 oz (140 g) salmon fillet
• 2/3 cup (120 g) cannellini beans, rinsed
• 1/2 cup (80 g) cherry tomatoes
• 1/3 cup (80 g) plain Greek yogurt, 2%
• 1 tbsp (15 ml) lemon juice
• 1 1/2 tsp (8 ml) extra-virgin olive oil
• 1 1/2 tbsp (6 g) dill, chopped
• 3/4 tsp (2 g) cracked black pepper
• a pinch of fine sea salt

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Cook the salmon skin side down in a dry hot pan for four minutes without moving it, then a minute on the flesh. It releases itself when the skin is crisp; prise it up early and it tears.
2. Warm the beans in the same pan with half the lemon and the pepper, crushing a few against the base.
3. Whisk the yogurt with the rest of the lemon, the oil and the salt. Flake the salmon over the beans in large pieces, spoon the dressing over and scatter the dill and the tomatoes.