Roasted Salmon With Crushed Potatoes And Lemon Sauce

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Chop your waxy potatoes into bite-sized pieces

Add the chopped potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 12-15 min or until almost fork-tender

While the potatoes are cooking, chop your parsley finely, including the stalks

Chop your chives finely

Once the potatoes are almost cooked, trim, then add your green beans to the pot and cook for 3-4 min or until cooked with a slight bite

Once done, drain and return to the pot to steam dry

Meanwhile, add your salmon fillet[s] to a baking tray, skin-side down (use lightly oiled tin foil to keep them from sticking!)

Add a drizzle of olive oil and season with salt and pepper

Put the tray in the oven and cook for 14-15 min or until cooked through

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

While the salmon is cooking, heat a separate pot over a low heat

Add your clotted cream and cook for 1-2 min or until melted

Once melted, add the juice of half your lemon[s] and cook for 30 secs further, then season with a pinch of salt – this is your lemon sauce

Cut the remaining lemon into 1 wedge per person

Crush the potatoes lightly with a fork

Add 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and pepper and give everything a good mix up