Hot smoked salmon, asparagus and white bean salad with lemon dressing

Instructions

1. Steam sugar snap peas and asparagus for 5 minutes or until tender. Drain. Refresh under cold water and drain.
2. Whisk oil, lemon juice and dill in a large bowl until combined. Add the sugar snap peas, asparagus, cannellini beans, smoked salmon and spinach leaves. Season and gently toss to combine.