1. Add 1 tsp oil in a large nonstick frying pan and heat over medium heat. Add the sliced fennel and cook for 6 minutes, stirring occasionally, until lightly browned.
2. Then add the drained beans, diced tomatoes and courgette, cooking for roughly 3 minutes, until the tomatoes begin to break down.
3. Transfer the cooked ingredients to a bowl and stir in mustard and season. Cover to keep warm.
4. Next, sprinkle the fennel seeds evenly on both sides of salmon and season.
5. Wipe out the pan and add another 1 tsp oil to the pan and heat over high heat until shimmering but not smoking then add the salmon, skinned-side down, and cook for 3-5 minutes until golden brown.
6. Turn the salmon over, cover and remove from the heat. Let stand until the salmon finishes cooking off the heat, 3 to 5 minutes more.
7. Serve salmon on top of the warm bean mixture and the rocket on the side.

Serves: 1

Prep Time: 10 minutes

Cooks in: 20 minutes

Rating: easy

Ingredients

120 g Salmon

1/2 piece Courgettes Medium

1 piece Fennel Medium

1 piece Tomato Medium

1 handful Rocket

200 g Haricot Beans -Ready Cooked

1 tsp Fennel Seeds

1 tsp Mustard - Wholegrain