Ingredients
- 80ml olive oil
- 4 x 100g darnes of salmon, skin removed
- Salt and pepper
- A pinch of chilli flakes
- 2 courgettes
- 1 tin butterbeans (400g), rinsed
- Juice of 1 lemon
- A pinch of sugar
- 2tbs chopped dill
1 Set the oven to 200 degrees.
2 Drizzle a little of the olive oil on the bottom of a roasting tray and lay the salmon on top.
3 Pour over the rest of the oil, season and add the chilli flakes.
4 Cook the salmon for 12 minutes. I like the salmon to be a little pink in the centre but you can leave it in a little longer if you prefer.
5 Meanwhile, wash and pat dry the courgettes, then peel off strips lengthways with a vegetable peeler, leaving the central core.
6 When the salmon is done add the courgettes to the hot tray and turn in the oily juices so they wilt a little.
7 Add the beans, lemon, sugar and dill to the tray, then season.
8 Break the salmon up gently with a fork and mix it in and serve at room temperature.
