Almond-crusted salmon with bean salad and salsa

Instructions

1. Preheat the oven to 200°C. Line a large baking tray with baking paper.
2. In a food processor, blitz almonds and 1/2 cup of the parsley until finely chopped. Add 2 teaspoons of the lemon juice and blitz until well combined.
3. On prepared tray, place salmon fillets and top each with quarter of the almond mixture. Bake for 10 minutes, or until topping is golden.
4. Meanwhile, in a small bowl combine tomato, remaining lemon juice, white balsamic vinegar, chives and olive oil. Season with black pepper.
5. In a steamer over a saucepan of simmering water, place green and butter beans. Cover and steam for 3 minutes, or until just tender. Refresh them under cold running water. Drain.
6. In a bowl, combine four-bean mix, beans and remaining parsley.
7. To serve, divide bean mixture among 4 plates. Top with a piece of salmon and spoon over the tomato salsa.