Grilled salmon with tomato and bean salad

Rub 150g skinless salmon fillet with ½ tsp olive oil and season. Heat a chargrill pan over high heat and cook salmon for 2-3 minutes each side. Combine 2 tomatoes (sliced), 1 cup canned cannellini beans (drained, rinsed), 100g steamed green beans (halved), ¼ cup fresh basil leaves (torn), 2 tsp balsamic vinegar and ½ tsp olive oil in a large bowl. Season and toss to coat. Serve salad with grilled salmon.