Moroccan salmon & potato pan-fry

PER SERVING CALS 494 FAT 25g COOK 25 mins SERVES 4

4 potatoes, peeled and cut into chunky bite-size pieces

2tsp harissa

Zest of 1 lemon Pinch of paprika

Drizzle of extra-virgin olive oil (enough to loosen the mixture)

4 salmon fillets, skinned and cut into chunks

2tbsp olive oil for frying (you may need more)

3 preserved lemons (optional), halved, insides removed, and discarded, skin cut into thick strips

Handful flat-leaf parsley, chopped

1 Cook the potatoes in a pan of boiling, salted water for about 10 mins until almost tender. Drain well and put to one side.

2 Mix harissa, lemon zest, paprika and extra-virgin olive oil in a bowl, and season well. Add salmon chunks and turn to coat.

3 Add half the olive oil to a frying pan. Cook salmon for about 5 mins, turning halfway, then remove and set aside. Add rest of oil to pan, and tip in potatoes and lemon strips, if using. Cook for 5 mins until potatoes start to crisp.

4 Carefully stir through the parsley, add the salmon chunks, then transfer to serving bowls. Serve immediately.

COOK’S TIP

Perk up salmon fillets with vibrant herbs and spices. Parsley, basil and dill work well, as do ginger and soy.