• 12 oz. salmon fillet
  • 8 oz. green beans
  • 2 oz. slivered almonds
  • 1 cup arugula
  • 1 tbsp ground white pepper


  • 1 tsp of Maille Honey Dijon Mustard
  • Juice and zest of 1/2 lemon
  • 4 tbsp olive oil Sea salt


  1. Gently poach salmon in lightly salted water. Drain and reserve.
  2. Cook beans in lightly salted boiling water until just tender. Drain and set aside with salmon, keeping both warm.
  3. Lightly toast slivered almonds in a dry non-stick pan and set aside.
  4. Peel skin from salmon; carefully flake flesh into large pieces and place in a bowl with arugula and cooked green beans.
  5. Transfer to serving bowls or plates. Top with toasted almonds and white pepper.Mix dressing ingredients together and pour over salad. Toss lightly.