Pan-fried salmon with smashed potatoes and peas

A seasonal spin on a potato salad. Lightly crushing the new potatoes and dressing them with butter gives them a golden glow, and a rich and delicious flavour.

Ingredients

Serves:4

Ready in: 25 mins

Gluten Free

• 750g pack new potatoes (we used Co-op Jersey Royals), quartered
• 250g frozen peas
• 225g pack spring onions, trimmed and finely chopped (optional)
• 2 tbsp olive oil
• 2 x 220g packs salmon fillets
• 2 tbsp butter
• 1 lemon, zested and juice squeezed
• 2 tbsp white wine vinegar
• 70g pack rocket

Method

1. Boil the potatoes for about 15 mins until tender (you can check this by piercing with a cutlery knife – it should go in easily). Add the peas and spring onions (if using) and cook for a further 2 mins.
   
2. Put a third of the oil in a large, non-stick frying pan and add the salmon, skin-side down. Turn the heat to high and cook until the skin is crispy (you can tell it’s ready when it releases easily from the pan). Flip over, turn the heat down to low and continue to cook for a further 5-7 mins, or until the fish is cooked through.
3.  Drain the potatoes then add the butter and lightly crush with a fork. Mix together the lemon zest, juice, vinegar and remaining oil with some salt and pepper, whisk to make a dressing, and then toss through the rocket. Serve with the salmon and potatoes.