Roast Loch Duart Salmon Fillet with White Bean Purée, Sautéed Kale, and Creamy Wholegrain Mustard Sa

Ingredients

• For the Salmon
• 4 x 140g Loch Duart salmon portions
• 1 tsp olive oil
• Pepper, to taste
• For the White Bean Purée:
• 1 tin (400g) white beans, drained and rinsed
• 1 garlic clove, minced
• 150ml reduced salt vegetable stock
• 1 tbsp lemon juice
• For the Sautéed Kale:
• 200g kale, tough stems removed and roughly chopped
• 2 tbsp water
• For the Creamy Wholegrain Mustard Sauce:
• 150g 0% fat Greek Yogurt
• 1 tbsp wholegrain mustard
• 1 tsp honey (optional) pepper, to taste