Crispy Salmon with Potatoes and Corn

Steps

1. Cook potatoes Dice potatoes 2-3cm, add to a large pot and cover with hot tap water. Cook for 15 minutes with the lid on, until tender.
2. Prep veggies Cut cauliflower into medium florets until you have 1 cup worth. Thinly slice onion and set aside. Add cauliflower to potatoes and cook a further 10 minutes until both are tender. Drain.
3. Cook salmon Pat salmon dry and remove any remaining bones. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook salmon, skin side down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes for medium, or until cooked to your liking. Rest, reserve pan.
4. Cook corn Wipe pan clean and return to a medium heat with a drizzle of oil. To pan, add onion, corn, potato spices and butter and cook for about 3 minutes until tender.
5. To finish Add corn mixture, yoghurt and spinach to pot with cooked potatoes and cauliflower, season and gently toss to combine. Cut lemon into wedges.
6. Serve salmon and potatoes with a wedge of lemon.