4 thick skinless and boneless salmon fillets
2 courgettes, cut into finger-thick batons
1 red and 1 yellow pepper, deseeded and cut into strips
Low-calorie cooking spray
400g can cannellini beans, drained
90g rocket
For the gremolata:
1 large bag fresh flat-leaf parsley, leaves finely chopped
Finely grated zest and juice of 2 unwaxed lemons
4 garlic cloves, crushed
1 tsp dried red chilli flakes
1 eschalion shallot, peeled and very finely chopped
2 tbsp capers, drained, rinsed and finely chopped
1 Season the salmon fillets and place on a foil-lined baking tray. Mix together all the gremolata ingredients, season and set aside.
2 Preheat a large, non-stick griddle or frying pan to medium-hot. Spray the courgettes and peppers with low-calorie cooking spray, season and cook in batches for 2-3 minutes on each side, or until tender. Tip into a wide mixing bowl with the cannellini beans and rocket. Add half the gremolata and toss to combine. Cover and set aside.
3 Preheat your grill to medium and cook the salmon for 8-10 minutes, or until just cooked through, turning halfway. Spoon the remaining gremolata onto the salmon and serve with the veg and bean salad.