Salmon and 4 bean salad • Heart Research Institute UK

Ingredients

• 400 g fresh salmon fil­lets, skin on
• 2 x 400 g cans of 4 bean mix, drained and rinsed
• 2 – 3 tbsp fresh chives, fine­ly chopped
• Juice of 1 lemon
• 8 cups of green leafy sal­ad mix, washed and dried
• 1 yel­low capsicum/​pepper, thin­ly sliced
• 1 ⁄ 2 red onion, thin­ly sliced
• 1 pun­net of cher­ry toma­toes, sliced in half
• 200 g nat­ur­al or greek yoghurt
• 2 tsp whole­grain mustard