Grilled salmon with warm peas, asparagus and cannellini beans

Instructions

1 Heat a barbecue hotplate or chargrill pan at high heat. Spray salmon with olive oil. Season with cracked black pepper and cook for 2–3 minutes each side.

2 Meanwhile, heat olive oil in a large non-stick frying pan over high heat. Add the greens. Cook, stirring, for 2–3 minutes. Add the garlic, capers and the cannellini beans and cook veg, stirring, for 1 minute. Add stock and simmer for 1–2 minutes, or until the beans are heated through and veges are just tender. Stir through parsley and sliced olives.

3 Serve salmon and veges with lemon wedges on the side.