These delicious ingredients make the perfect summer salad.
If the salmon fillets still have the skin on, use a sharp knife to carefully remove it, then rub each piece with half the olive oil before coating in the herbs.
Blanch the asparagus spears and baby French beans in a pan of boiling water for 1 minute, then refresh in cold water and set aside.
Heat the remaining oil in a frying pan over a high heat.
Add the salmon and sear for 1 minute each side (this will be rare), then set aside.
Meanwhile, tear the lettuce leaves and place on a serving dish with the watercress.
Slice the asparagus and add to the lettuce and watercress.
Break the salmon fillets into rough chunks and add to the salad.
Drizzle with extra olive oil and lime juice. Season with salt and pepper to taste, gently toss together and serve.
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