Simple Salmon Supper

Sometimes you just need a simple dinner with minimal ingredients to get you through the midweek slump. This is the perfect dinner for when you’re short on time and energy. A lot of the ingredients you’ll have in the fridge already or can pick up easily on your way home. There are a few twists in the recipe to make it feel a bit more special than your typical salmon dinner (charring your lemon is such a simple step which really transforms the flavour and makes the dish feel that little bit fancy). I also had some leftover anchovy and garlic butter in the fridge which I stirred through the potatoes but you could just use some garlic cloves and butter instead.

(Serves 4 £2.79 per portion)

1. Boil 750g baby new potatoes in salted water until cooked.
2. Drain well and leave to steam for 5 mins.
3. Heat a wok or large frying pan over a medium heat and add the cooked potatoes to the pan with 1 tbsp olive oil. Fry until golden and crispy, shaking the pan occasionally.
4. Once golden, add four finely sliced spring onions and stir well. Add 220g green beans which have been parboiled for 2 mins in salted water before adding 2 tbsps wholegrain mustard, 1 tsp garlic granules and 2 tsps of chopped chives.
5. At this point, start to pan fry your salmon fillets skin side down over a high heat so the skin goes nice and crispy.
6. Keep your potatoes warm while the fish is cooking and add half a bunch of roughly chopped dill and some seasoning. At this point I added a knob of anchovy butter I had leftover in the fridge but a knob of normal butter would work just as well.
7. Flip your salmon fillets once your skin has become very crispy and cook for 1 minute more on the flesh side.
8. Serve with a charred lemon wedge.