Pan-seared salmon with crisp potatoes

At the counter & in the cupboard

• 350 g skin-on salmon fillet, portioned in two
• 400 g baby potatoes, halved
• 200 g green beans
• 2 tbsp olive oil, divided
• 1 lemon
• 1 tbsp chopped parsley
• Salt and black pepper

Let’s cook.

1. 01

   Simmer the potatoes in salted water for 12–15 minutes, until just tender. Drain well. Pat the salmon dry and season.

2. 02

   Heat 1 tbsp oil in a frying pan. Add the potatoes cut-side down and cook for 8–10 minutes, turning occasionally, until golden. Boil the beans separately for 4–5 minutes.

3. 03

   In another pan, heat the remaining oil over medium-high heat. Add the salmon skin-side down and cook for about 4–5 minutes. Turn carefully and cook for a further 2–4 minutes, checking the centre reaches 63°C.

4. 04

   Serve the salmon with the potatoes and beans. Finish with parsley and lemon juice.

Salmon: 63°C in the thickest part. Check with a food thermometer; timing varies with thickness and equipment. Cooking temperature guide.