Grilled salmon with three-bean salad

1 Whisk together dill, lemon juice and oil in a small bowl. Set aside.

2 Spray a large frying pan with oil and place over a high heat. Cook salmon, skin-side down, for 3 minutes or until skin is crisp. Turn and cook for 3 more minutes for medium-rare or until cooked to your liking.

3 Meanwhile, blanch green and butter beans until tender-crisp. Drain well. Transfer to a large bowl and combine with cannellini beans.

4 Divide bean salad among serving plates, top with salmon and drizzle with dill dressing.