Step 1

Cook the beans in a saucepan of boiling water for 3 minutes or until bright green and tender crisp (see microwave tip). Drain and refresh under cold running water. Drain well. Preheat chargrill on medium-high.

Step 2

Place the beans and onion in a medium bowl. Add the lemon juice, parsley, mustard and 1 tablespoon of the oil. Season with salt and pepper, and toss gently to combine.

Step 3

Brush the salmon fillets with remaining oil and season with salt and pepper. Cook on preheated chargrill for 1-2 minutes each side for medium or until cooked to your liking.

Step 4

Divide the bean salad among serving plates and top with the salmon. Serve immediately.