Pan-Fried Salmon with Lemon Mayo, Zesty Potato Rounds and Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss potato rounds with oil on prepared tray. Arrange in a single layer and season with salt and pepper. Roast for 25 minutes or until crispy. Turn once during cooking.
3. Combine lemon juice (if using) and mayonnaise in a small bowl and season to taste with salt and pepper. Set aside. Peel and grate carrot; roughly chop spinach; slice cucumber in half lengthways then slice ­0.5cm; set all aside in a large bowl.
4. Pat salmon dry with paper towels and remove any remaining pin bones. Cut into 4‹–5 pieces and season with salt.
5. When potatoes have 5 minutes cook time remaining, heat a drizzle of oil in a large 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-rare, or until cooked to your liking.
6. Toss cooked potato rounds with lemon zest. Toss salad with lemon juice just before serving (if desired).
7. Divide zesty potato rounds between plates and serve with some salmon and salad on the side. Drizzle over lemon mayo.