Warm Salmon Salad with Caper dressing

This is a summer favourite. I ripped it out of a trashy women's magazine and now I make it almost every week in the summer. Tasty and healthy!

Serves 4

150g green beans, trimmed and cut
½ bunch asparagus, trimmed
500g fresh salmon fillet
80g baby spinach leaves
½ cup chopped parsley
125g cherry tomatoes
2 french shallots (scallions, sliced finely)

Dressing:

Juice from 1 medium lemon
1/3 cup olive oil
1 tablespoon Dijon mustard
1 clove garlic, crushed
½ teaspoon sugar
1 tablespoon baby capers, drained
Salt and fresh ground pepper

Combine dressing ingredients in a jar and shake well

Fill a large frying pan with water and cook the beans and asparagus for a few minutes, until just tender. Remove with a slotted spoon and rinse in cool water. Add the salmon to the hot water and simmer uncovered for 5-7 min, depending on the thickness of the fillet, until just cooked. Drain the salmon, cool slightly and flake into large pieces.
Combine the spinach, parsley, tomatoes, asparagus, beans and shallots in a large bowl. Add the salmon and toss. Divide between 4 plates, drizzle with dressing.