Roast salmon, courgette and butterbean salad

1 Set the oven to 200 degrees.

2 Drizzle a little of the olive oil on the bottom of a roasting tray and lay the salmon on top.

3 Pour over the rest of the oil, season and add the chilli flakes.

4 Cook the salmon for 12 minutes. I like the salmon to be a little pink in the centre but you can leave it in a little longer if you prefer.

5 Meanwhile, wash and pat dry the courgettes, then peel off strips lengthways with a vegetable peeler, leaving the central core.

6 When the salmon is done add the courgettes to the hot tray and turn in the oily juices so they wilt a little.

7 Add the beans, lemon, sugar and dill to the tray, then season.

8 Break the salmon up gently with a fork and mix it in and serve at room temperature.