Speedy weeknight suppers: warm salmon and green bean salad recipe 1 bag watercress Handful fresh chives and parsley 1 tbsp lemon juice and a little zest ½ clove garlic, crushed 3 tbsp olive oil 1 tsp Dijon mustard Squeeze of honey Salt and black pepper Preheat the oven to 200C. Firstly cook the potatoes in salted boiling water until just tender. Bring another pan of salted water to the boil to cook the beans later. Place the two salmon fillets on a baking tray, season with salt, pepper and a little olive oil and roast for 12-15 minutes until just cooked through. While the potatoes and salmon are cooking make the salad dressing - mix the crushed garlic and mustard with the honey and a little salt and pepper in a small bowl. Using a fork, whisk in the lemon juice and zest and lastly the olive oil. Taste and adjust the seasoning if needed. Chop the chives in to 2cm lengths, roughly chop the parsley and discard any thick, woody stalks of watercress. Drain the potatoes and return to the pan. Briefly blanch the beans in the salted water until just tender, drain and add to same pan as the potatoes. Pour the dressing over the beans and potatoes while still warm, put on the lid and gently shake the pan to distribute the dressing evenly. Place the watercress in a large salad bowl with the herbs, add the beans and potatoes and toss together. Flake the cooked salmon over the top serve.