Salmon nicoise salad with yogurt dressing
299 CALORIES PER SERVING
● 2 salmon fillets ● 1 lemon, zest and juice ● 200g green beans, cut into thirds
● 2 baby gem lettuce, leaves separated
● 1 tsp extra virgin olive oil
● 2 tbsp full-fat natural yogurt
Season the salmon with salt, pepper and lemon zest, then steam for 6-8 minutes until cooked through. Leave to cool, then flake into chunks. Cook the beans in boiling water for 3-4 minutes, then drain and leave to cool. Mix the lemon juice, olive oil, yogurt and some seasoning in a large bowl, then stir in the beans, lettuce and salmon flakes.