- Fresh & Cool
- Mains
- Prep 20 min
- Cook 25 min
- Serves 4
A dinner that looks like a restaurant plate and takes about half an hour. The secret to the skin is a dry fillet, a hot pan and the patience to leave it alone. The potato salad is dressed while it is still warm, so it soaks up all the flavour.
Ingredients
For the salmon
- 4 skin-on salmon fillets (about 150 g each)
- 1 tbsp neutral oil
- Salt and black pepper
- Lemon wedges, to serve
For the potato salad
- 700 g baby potatoes, halved
- 200 g green beans, trimmed
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1 shallot, very thinly sliced
- 2 tbsp capers, drained
- Zest of 1 lemon
- A large handful of dill and parsley, chopped
Method
- Boil the potatoes in well-salted water for 12 to 15 minutes until tender, adding the green beans for the last 3 minutes. Drain well.
- Whisk the olive oil, vinegar, mustard and a pinch of salt in a large bowl. While the potatoes are still warm, toss them and the beans in the dressing with the shallot, capers, lemon zest and herbs.
- Pat the salmon very dry with kitchen paper and season the skin with salt.
- Heat the oil in a large non-stick pan over medium-high heat. Lay the fillets in skin-side down and press each one gently for 10 seconds so the skin stays flat.
- Cook for 5 to 6 minutes without moving them, until the skin is crisp and the flesh is cooked about three quarters of the way up. Flip and cook for 1 minute more.
- Serve the salmon on the warm potato salad with lemon wedges.
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