Delicious salmon dish

The key to getting crispy skin on your salmon is to make sure the skin is dry (use a paper towel), seasoned well with salt, and cooked in a hot pan.

PAN-FRIED SALMON AND SPINACH SALAD

Serves 4-5 Ready in: 25 min Prep time: 15 min Cook time: 15 min

Spinach salad

800g waxy baby potatoes, scrubbed 200g green beans 1 punnet cherry tomatoes

telegraph cucumber 4-5 handfuls baby spinach leaves

Dressing

2 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil 2-3 tablespoons mayonnaise Juice of a lemon 3 tablespoons chopped parsley

Salmon

600g boneless salmon fillets, cut into 4-5 pieces a lemon, cut into wedges, to serve

Bringa large pot of salted water to the boil. Preheat barbecue hot plate to high (if using).

Cut potatoes into halves of quarters so they are all roughly the same size.

Cook in pot of boiling water until tender, 12-15 minutes. Trim green beans and cut in half. Add beans to pot for the last 1-2 minutes of cook time.

While potatoes cook, prepare the rest of the meal. Cut cherry tomatoes in half; slice cucumber in half lengthways then thinly slice; in a small bowl, mix all dressing ingredients together and set aside.

Heat a drizzle of oil in a large fry-pan on medium to high heat (or use barbecue hot plate).

Pat salmon dry with paper towels, remove any remaining scales or pin bones and season with salt. Cook salmon, skin- sidedown, until skin is crispy, 2-3 minutes.

Flip salmon over and cook a further 1-2 minutes until just cooked through (salmon is best cooked medium), or until cooked to your liking.

Drain potatoes and toss with vegetables and dressing.

divide salad and salmon between plates and squeeze over lemon juice just before serving, (if desired).

This recipe only takes 25 minutes to prepare, a perfect one for a busy summer weeknight.

To serve,

MY FOOD BAG The pan-fried salmon and spinach salad is quick and easy to make.