Heat half the olive oil, and then add the onion and peppers.
Cook for 5 minutes to soften and colour slightly.
Place a saucepan of water on the stove and bring to the boil, add a little salt.
Once boiling add the mange tout and beans and cook until tender.
Remove the vegetables from the water, then drop in the salmon fillets, then turn off the heat.
Leave the salmon fillets for 15 minutes, by which time they will be cooked perfectly.
Meanwhile, place the cooked peppers and onions into a bowl, add the cooked mange tout, beans, tomatoes, salad leaves, peanuts, lemon juice, salt and pepper and mix well.
Place the salad into 4 bowls or plates, top with a cooked piece of salmon and serve with a little mayonnaise on top.
Cooking the salmon in the same pan as the vegetables saves on energy and effort.
Add a little chopped garlic to the mayonnaise for a different flavoured sauce.
This base salad is also good with a pack of smoked salmon added.
Any nut works here in the salad.
Try defrosting the packs of salmon in a bowl of cold water still in their plastic sleeves, this should only take 30 minutes.