Method

Preheat oven to 180°C. Prepare a tray with baking paper. Drizzle 1 teaspoon olive oil into a non-stick pan over a high heat. Place fish in, skin down. Cook for approx. 2-3min until crisp.

Remove from pan and place skin side down onto prepared tray. Drizzle with 1 tablespoon melted butter and sprinkle with brown sugar and paprika. Place the salmon in the oven for 15 minutes for medium.

In the meantime bring a medium sized saucepan to the boil. Using a slotted spoon carefully lower in the beans and boil for 2 minutes before removing and immersing in a bowl of ice water.

Drain then finely julienne the green beans. Place in a mixing bowl and season with salt, olive oil, pomegranate seeds and dill.

Remove fish from oven and set aside. Meanwhile, place a small saucepan over a medium heat.

Add the balsamic vinegar and cook for 5 minutes or until reduced by a third, then add the fresh blueberries and maple syrup.

Cook for another minute, stir in the tablespoon of butter and serve over salmon.