This green- and bean-filled dinner is a big boost of the good stuff. I've given the salmon some gentle spice and charred the green beans in the pan, then drizzled over a zesty tahini and yoghurt dressing for a bit of irresistible creaminess.
Place salmon in a bowl with ½ the smoky cumin coriander blend, 20ml (1 tablespoon) olive oil and a pinch of salt. Turn to coat and set aside until ready to cook.
Peel and crush garlic. Juice lemon. Place tahini, garlic, ½ the lemon juice, yoghurt, salt and pepper in a small bowl and mix well to combine. Set aside.
Trim beans. Place in a bowl with remaining smoky cumin coriander blend, 2 teaspoons olive oil and a pinch of salt. Rinse and drain butter beans. Finely chop dill.
Place a frypan pan over high heat and when hot, add green beans in a single layer. Cook, stirring once, for 2–3 minutes or until lightly charred. Place beans in a bowl with butter beans, spinach and remaining lemon juice and stir to lightly wilt spinach. Season to taste with salt and pepper.
Wipe out frypan and return to medium heat. Add salmon, skin-side down, and cook for 4 minutes or until skin is golden and crisp. Turn and cook for a further 3–4 minutes or until salmon is just cooked through.
Divide bean mixture between plates and top with salmon. Spoon over tahini yoghurt and top with dill to serve.