Sesame Crusted Salmon With Minty Butter Beans

Peel and finely slice the garlic cloves. Heat a glug of olive oil in a heavy bottomed pan over low-medium heat and add the garlic. Cook gently for 3 mins, until the garlic is really aromatic and starting to turn golden.

Tip the butter beans into the pan, juice and all, then add the kale in batches, adding more when the previous lot has wilted.

Zest and juice ½ the lemons and cut the remaining lemon into wedges. Finely chop the fresh mint. Set aside.

Transfer ⅓ of the bean mix to a blender and blitz until smooth along with the water. Add back into the pan.

Add the lemon zest, lemon juice and sugar snap peas to the beans. Mix to combine and simmer away for about 3 mins, then turn the heat down to low until you're ready to serve.

Meanwhile, get started on the salmon. Get ⅔ of the sesame seeds onto a plate, then take the salmon and press into the seeds, skin-side down.

Place the salmon fillets in a cold frying pan and set it over a low-medium heat. Cook for 10 mins until the salmon is 90% cooked through then flip and cook for another minute. Discard the seeds you used to coat the salmon with.

Serve the beans topped with the salmon, fresh mint, remaining sesame seeds and a wedge of lemon.