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Serves 2

Prep: 10 minutes

Cook: 15 minutes


2 salmon fillets

200g green beans, trimmed

8 kalamata olives, finely chopped

50g Kale, shredded

10 small new potatoes (more if required)

2 spring onions, finely chopped


2 tbsp natural yoghurt

1 tsp Dijon mustard

2 tsp white wine vinegar

salt and pepper


Simmer the new potatoes for 10-15 minutes, drain and put to one side

Simmer the green beans in salted water for 3 minutes. Add the kale and continue to simmer for a further 2 minutes, drain and put to one side

Simmer 2-3 inches of water in a saucepan and sit a metal colander in the pan. Place the salmon fillet/s in the colander, cover and steam for 8 minutes

Meanwhile, mix the yoghurt, Dijon mustard, white wine vinegar, salt & pepper together

Place the kale, beans, potatoes (cut in half) and spring onion in a bowel. Mix through the dressing keeping a little aside for serving.

Flake over the salmon, add the olives and drizzle with the remaining dressing


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