Preheat the oven to 180º C.

Heat a non-stick pan and add a teaspoon of oil.

Season the salmon filets with salt and pepper and pan-fry, skin side down over medium heat until the skin is crisp and the heat has penetrated the fish by roughly half an inch.

Take the pan off the heat and turn the fish over to seal the other side.

Take the beans and place onto an ovenproof tray, toss with a teaspoon of oil, the lightly crushed lemon slices, and season with pepper only.

Sit the salmon filets on top of the beans and place them into the oven. Bake for 10 minutes or until the fish flakes easily.

Once cooked, remove the salmon, set aside and keep warm.

Roughly chop the sundried tomatoes and mix with the green beans, along with the chopped parsley and 1 teaspoon of the oil from the tomatoes.

Serve and enjoy!