Orange & sesame-crusted salmon with green beans and tahini

Preheat the oven to 180ºC, gas mark 4. Finely grate 1 tsp orange zest and set aside. Squeeze the juice for the dressing. Mix together all the dressing ingredients with 2 tbsp water.

Add the orange zest, sesame seeds, salt and chilli flakes (if using) to a large, shallow bowl and mix to combine. Brush the salmon with 1 tbsp oil, then, one at a time, coat the fillets in the sesame seed mix and press well so the crust sticks.

Add the remaining oil to a large, ovenproof sauté pan over a high heat. When hot, add the salmon, skin-side down, and sear for 4 minutes, turning carefully so the sesame seeds on all sides turn golden brown. Transfer the pan to the oven and bake for 5 minutes until the fish is opaque and flakes easily with a fork.

Boil the beans in a large pan of salted water for 3 minutes, until cooked but retaining a bite. Drain, refresh under cold water, shake well to dry, then serve alongside the salmon, with the dressing liberally drizzled over.