Salmon with Asparagus: Light and Elegant Dinner

• salmon fillet↗2

  about 140 g (5 oz) each

• asparagus↗100 g

  stems

• olive oil↗3 tbsp
• lemon juice½

  of lemon

• wholegrain mustard↗2 tsp
• canned cannellini beans↗410 g

  drained and rinsed

• young spinach↗2

  handful of leaves

Step-by-step instructions

1. 1

   Heat the steamer until boiling. Place the salmon fillets in the lower tier and steam for 3 minutes until the fish changes colour. Add the asparagus stems to the salmon and continue steaming for another 4‑5 minutes until the asparagus is tender and the fish is cooked through.

2. 2

   While the steamed dish is cooking, prepare the dressing: whisk together the olive oil, lemon juice and mustard. Transfer the cannellini beans and young spinach to a large bowl. When the asparagus is ready, add it to the bowl, then stir in the dressing. Divide the vegetables between two plates and place the salmon fillet on top.