Green goddess salmon plate

What you need

Ingredients

Measured for 2 servings.

• 280 gsalmon fillets
• 350 gbaby potatoes, halved
• 180 ggreen beans
• 120 gplain Greek yogurt
• 20 gfresh parsley and dill
• 1 tspDijon mustard
• 1/2lemon, juiced

Make it

Method

1. 01

   Put the halved potatoes in a saucepan, cover with cold water and add a pinch of salt. Bring to a boil and cook for 12–15 minutes, until a knife enters easily. Add the green beans for the final 4–5 minutes, then drain well.

2. 02

   While the vegetables cook, finely chop the parsley and dill. Mix them with the Greek yogurt, Dijon mustard, lemon juice and a pinch of salt; keep this sauce away from the raw salmon.

3. 03

   Pat the salmon dry and season it. Cook skin-side down in a non-stick pan over medium-high heat until the skin is crisp; turn and cook until the centre is opaque and reaches 63°C.

4. 04

   Divide the potatoes and beans between 2 plates, add the salmon and spoon over the green herb sauce. Serve immediately.