Preparation
- Boil potatoes in a large pan for 5 min, add in the peas and beans and then cook altogether for a further 3/4 minutes until potatoes and beans are tender.
- To make the dressing, in a blender mix 3 tablespoons of olive oil, lemon zest and juice and mint.
- Pan fry the salmon in a tablespoon of oil, bring the pan up to a medium heat and place the salmon down skin side. Allow to cook for 5 min and then flip, cook for another 5 min and at this time start spooning half of the dressing over the salmon, then remove from heat.
- Add the drained veg to the salmon pan and pour over the remaining dressing, gently mix.
- Transfer to a plate and enjoy.