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Asparagus & salmon supper
- 2 salmon fillets , about 140g/5oz each
- 100g pack asparagus spears
- 3 tbsp olive oil
- juice half a lemon
- 2 tsp wholegrain mustard
- 410g can cannellini beans , drained and rinsed
- 2 large handfuls of baby spinach leaves
Directions:View on BBC Good Food
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