Coconut Green Bean Salad with Salmon

Method

1. Preheat oven to 180 degrees
2. Place salmon fillets in a baking dish and rub ginger and chilli on to each fillet, then top with sliced lemon. and cover with tin foil. Bake salmon for 20 minutes.
3. Meanwhile, steam or boil green beans for 5 minutes and then place in a dish and pour over ice cold water to cool them. Drain and leave to the side for now.
4. In a medium sized bowl, mix soy sauce with the lime juice, chilli and onions. Pour in coconut oil and mix together.
5. Pour the sauce over the cold beans and thats your bean salad ready.
6. Place desiccated coconut on tin foil or in a small baking dish to roast for 3 minutes… Do this with the cashew too.
7. Remove the salmon, coconut and cashews from the oven and dish salmon up onto a plate with a good serving spoonful of green beans.
8. Sprinkle over a tsp of roast coconut and a tbsp of cashews and enjoy! Parmesan, courgette and any extra toppings you may like to add. Bake for a further 10-15 mins and then leave to cool for 5 mins before slicing… the base can sometimes be a little tricky but if you ease it off the baking parchment its easier.