Na­dia’s salmon spinach salad

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.

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Serves 4–5 Ready in: 30 min­utes Prep time: 15 min­utes Cook time: 15 min­utes

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

Bring a large pot of salted wa­ter to the boil. Pre­heat bar­be­cue hot plate to high (if us­ing). Cut pota­toes into halves or 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

Recipe cour­tesy of My Food Bag, see my­food­

Pan-fried salmon and spinach is great for a sum­mer night and only takes 30 min­utes to make.

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