Salmon & White Bean Bowl with Lemon

Ingredients

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

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Method

1. Salt the salmon and cook it skin side down in a dry pan over medium-high heat, 4 minutes, then 1 on the flesh, until it just flakes.
2. Warm the beans in the same pan with half the lemon juice and the pepper, crushing a few.
3. Whisk the yogurt with the rest of the lemon juice and the oil. Flake the salmon over the beans, spoon the dressing over and add the dill and tomatoes.