Salmon with Dijonnaise Potato Salad

Serves 4, Prep and Cook 30 mins

4 x 150g boneless salmon fillets

DIJONNAISE POTATO SALAD

500g packet mini microwavable

baby white potatoes 250g baby green beans,

halved diagonally

¹⁄³ cup sour cream

¼ cup Dijonnaise

3 green spring onions,

thinly sliced

1 To make salad, microwave potatoes according to packet directions. Cut in half and place into a large bowl. Cool slightly. 2 Place beans in a medium heatproof bowl. Cover with boiling water. Stand 2 minutes. Drain. Refresh under cold water. Drain well.

3 Combine sour cream, Dijonnaise and 1 tblsp water in a small bowl. Add to potatoes with beans and onions. Season with salt and pepper. Gently toss to coat.

4 Meanwhile, heat a lightly oiled, large non-stick frying pan over a medium to high heat. Add salmon. Cook for about 3 minutes on each side, or until cooked to your liking. Remove.

5 Serve salmon with warm potato salad and lemon wedges (optional).