Pan-Fried Salmon with Lemon Butter Greens & New Potatoes

Ingredients

• 500g baby new potatoes, halved
• 4 salmon fillets (fresh or frozen and defrosted, about 120g each)
• 1 tbsp olive oil
• 25g butter
• 2 cloves garlic, crushed
• 200g spring greens or cabbage, shredded
• 1 lemon, zested and juiced
• Salt and pepper, to taste

Method

1. Put the potatoes into a pan of salted water, bring to the boil, and cook for 15 minutes until tender. Drain.
2. Meanwhile, pat the salmon fillets dry and season with salt and pepper. Heat the olive oil in a large frying pan over medium-high heat.
3. Add the salmon, skin-side down if using skin-on fillets, and cook for 4 minutes. Flip and cook for a further 3-4 minutes until cooked through. Remove and set aside.
4. In the same pan, melt the butter and add the garlic and shredded greens. Cook for 3-4 minutes, stirring, until wilted and just tender.
5. Stir in the lemon zest and juice, and season with salt and pepper.
6. Serve the salmon on top of the greens, with the new potatoes alongside.