Mix the balsamic vinegar, honey and soy sauce together in a bowl.

Spread the marinade over the salmon and leave to marinate in the fridge for 30 minutes. If it marinates longer this won’t be a problem.

Using low-calorie cooking spray if needed (you shouldn’t need it in a non-stick pan) fry the salmon fillet for around 3 minutes each side on a medium high heat until cooked through.

Meanwhile, prepare the salad.

Serve the warm salmon over the salad.

If there is any remaining sticky marinade in the pan after frying this can be poured over the salad for extra flavour.