Ingredients

• 20 small potatoes, unpeeled
• 400 g fine green beans
• 4 (160 g) salmon fillets or 4 (160 g) ocean trout fillets
• sea salt
• pepper
• 100 g watercress
• 1 lemon, quartered
• dill, extra for serving
• 1 tablespoon whole grain mustard
• 1 tablespoon honey
• 1 tablespoon red wine vinegar
• 1 tablespoon dill, finely chopped
• 2 tablespoons olive oil
• sea salt
• pepper

Instructions

1. Heat the oven Celsius Cook the potatoes in simmering salted water for 15 minutes until tender, adding the beans after 10 minutes.

2. To make the sauce, whisk the honey, mustard, vinegar, olive oil and dill until thickened. Place the salmon on a baking tray lined with baking paper or foil, brush with olive oil and season well. Bake for 8-10 minutes, depending on size. Rest for 5 minutes, then gently break up into bite size pieces with your fingers.

3. Drain the vegetables and cut the potatoes in half. Toss them in the dressing with the beans and watercress. Spread over four dinner plates and tuck in the salmon and extra dill. Drizzle with any remaining dressing and serve with a lemon or lime wedge.