Pan Fried Salmon With Creamy Parsley Sauce & Waxy Potatoes

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your salmon fillet[s] with a pinch of salt and pepper and cook for 9-10 min, turning once halfway, or until cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

(Doubled your protein? Use two pans!)

While the salmon is cooking, boil a full kettle

Chop your waxy potatoes in half

Add the halved potatoes to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender

Meanwhile, chop your parsley finely, including the stalks

Add 100ml [130ml] [170ml] boiled water to a heatproof jug with your roasted garlic paste, Chinese rice wine, vegetable stock mix, chopped parsley and your soft cheese

Give everything a good mix up until fully dissolved – this is your parsley sauce

Trim, then add your green beans to a pot with your blanched peas, cover them with boiled water (just enough to cover them) and a pinch of salt

Bring to the boil over a high heat and cook for 3-4 min or until tender

Once the salmon is cooked, pour in the parsley sauce and cook for a further 2 min or until starting to thicken – this is your pan fried salmon with creamy parsley sauce