Crispy salmon with pea purée

SERVES 4 READY IN 25 mins

● 300G FROZEN PETITS POIS

● 1TBSP PINE NUTS

● 4TBSP CREME FRAICHE OR NATURAL YOGURT

● ZEST AND JUICE OF 1 LEMON

● FEW SPRIGS OF FRESH MINT

● 2TBSP SUNFLOWER OIL

● 4 SALMON FILLETS, SEASONED

● STEAMED NEW POTATOES AND PEA SHOOTS, TO SERVE

1 Put the peas in a sieve and run under boiling water from the kettle to thaw them. Whizz them to a chunky purée in a food processor with the pine nuts, creme fraiche or yogurt, lemon zest and juice, and mint.

2 Heat the oil in a frying pan until really hot then cook the salmon, skin side down, until crispy. Flip it over and cook on the other side for a few mins more. Microwave the purée until heated through then serve with the salmon, potatoes and pea shoots.