Ingredient:
4×150-175 g (5-6 oz) middle-cut salmon fillets, skinned
3 tbsp clear honey
1 tbsp olive oil
Juice of 1 lemon
About 2 tbsp chopped fresh thyme
New potatoes, to serve

For the salad:
1 fennel bulb, thinly sliced
6 spring onions, thinly sliced
3 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp clear honey
4 tbsp Greek yogurt 
Salt and black pepper 
1 romaine lettuce, shredded
2 tbsp chopped parsley
2 tbsp snipped fresh chives

Method:
Make the salad. Mix the fennel and spring onions in a bowl with the olive oil, lemon juice, honey, yogurt, and seasoning. Toss the lettuce in a separate large salad bowl with the chopped fresh herbs and seasoning. Cover both bowls and refrigerate for about 1 hour.

Cut each salmon fillet into four lengthways- they will look like flat sausages. Toss in the honey and season well. Heat the oil in a large non-stick frying pan and pan-fry the salmon over a high heat for 2-3 minutes on each side or until just opaque. Take care when turning the salmon as it breaks up quite easily. Add the lemon juice and thyme to the pan and heat until bubbling.

Toss the fennel salad through the lettuce, then spoon the honeyed salmon on top.

Serve warm.