This dinner is a snap to make on those days when you’re in a hurry. It’s for two people.

Tasting Notes
The salmon, a delicious tasting fish is enhanced by a bright, somewhat tangy Korean BBQ sauce.
The beans, a bit crunchy with a rich tomato-Bell pepper sauce cooked in olive, pair perfectly with the salmon.

What You Need
2 salmon fillets
4 tablespoons Korean BBQ sauce, readily available in most supermarkets and or Asian food stores
10 fresh fresh green beans
6 cherry tomatoes, cut in half
One small Bell pepper, any colour, cut into small chunks
8 tablespoons of olive oil
5 tablespoons of chicken broth or water
Salt and pepper
2 radishes
1 green onion
1/2 of a small iceberg lettuce
2 tablespoons of white vinegar

Brush your 2 salmon fillets all over with your 4 tablespoons of Korean BBQ sauce. There will be sauce that is left over, just pour it over the salmon fillets.
Now place the fish and the baguette in a preheated oven at 425 degrees Fahrenheit.
Cook for 10 minutes.
Place your 6 cherry tomatoes, bell pepper, into a medium-sized pan on medium heat, add your 2 tablespoons of oil, 5 tablespoons of chicken broth or water.
Cook for 15 minutes, add salt and pepper to taste.
The mixture should be soft. Now add your 10 fresh beans and cook for 15 minutes.
Cut up your 1/2 iceberg lettuce and place in a salad bowl.
Cut up your 2 radishes and your 1 green onion into thin slices.
Now add everything into the salad bowl.
Take 4 tablespoons of olive and your 2 tablespoons of white vinegar and pour over your salad mixture.
Add salt and pepper.
Mix well, until everything is well coated.
Presto, you are ready to place.
Easy and delish.