2 tablespoons clear honey
Juice of 2 lemons
1 teaspoon chilli flakes
Calorie controlled cooking spray
4 x 130g skinless salmon fillets
150g sugar snap peas, chopped
1 garlic clove
Handful fresh mint leaves
2 tablespoons extra virgin olive oil
2 x 400g tins haricot beans, drained and rinsed
1 Preheat the oven to 200°C, fan 180°C, gas mark 6. In a small bowl, combine the honey with half the lemon juice and the chilli flakes. Mist a non-stick baking sheet with cooking spray and put the salmon fillets on the sheet. Brush the honey mixture over the fish and bake for 15 minutes, basting halfway through with the juices.
2 Meanwhile, blanch the sugar snap peas for 1 minute in a pan of boiling water, then drain and refresh in cold water. Put half in a food processor with the garlic, mint, remaining lemon juice, olive oil and 1 tablespoon water. Blitz until you have a chunky dressing.
3 In a large serving bowl, toss together the haricot beans, rocket, remaining sugar snap peas and the dressing. Serve with the salmon.
Recipe courtesy of Weight Watchers