•  400g salmon fillet, pin-boned
•  2 tablespoons honey
•  2 tablespoons lemon juice
•  cracked black pepper
•  100g mixed lettuce leaves
•  200g green beans, trimmed and blanched

dressing

•  2 teaspoons seeded mustard
•  ¼ cup (60ml) olive oil
•  2 teaspoons honey
•  1½ tablespoons lemon juice  

  Heat a non-stick frying pan over high heat. Brush the salmon with the combined honey, lemon juice and pepper and cook for 3 minutes each side or until cooked to your liking. Set aside.

   To make the dressing, combine the mustard, olive oil, honey and lemon juice. Place the lettuce and beans on serving plates. Break the salmon into pieces and place on the salad. Spoon over the dressing to serve. Serves 4.