Salmon Nicoise with sun-dried tomato dressing

2 x 150g Salmon Fillets cooked to your preferred taste
200g green beans (French) steamed and cooled
175g tinned Cannellini beans, rinsed and drained (or substitute tinned beans of your choice or a few cooked new potatoes)
1 tbsp Olive oil
Juice and zest of half a lemon
1tsp Dijon mustard
100g of cherry tomatoes, halved
1 clove of garlice, crushed
4 sun-dried tomatoes, chopped finely
a few fresh basil leaves, torn
1 x 100g bag of mixed salad leaves

Serves 2 or can be doubled up to make a great summer dinner for 4

New potatoes can be substitued for the cannellini beans or add any tinned beans of your choice

Griddle salmon for desired time (I do mine on my George Foreman grill for about 7 minutes depending on thickness of fillets). Obviously double this if you are cooking the fish on an open griddle pan, turning once

Steam the green beans (I used French beans)

Make the dressing my mixing the olive oil, juice and zest of half a fresh lemon (unwaxed). 1 crushed garlice clove, the Dijon mustard and 4 sun-dried tomatoes finely chopped and torn basil leaves

Place the washed and rinse mixed salad leaves in a bowl, add the cooled green beans, drained cannellini beans, halved cherry tomatoes and toss together with the dressing. The salmon can be flaked and added to the salad or served on the side

Number of Servings: 2

Recipe submitted by SparkPeople user MANDYDE.