Crispy Salmon with Kumara Salad and Caper Aioli

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. Toss kumara on prepared tray with a drizzle of oil. Season with salt and pepper and roast for 25–30 minutes, until cooked through. Turn once during cooking. While kumara cooks, thinly slice spring onions on an angle. Remove core and seeds from capsicum and thinly slice. Set both aside.
3. Trim ends off green beans, cut in half and place in a medium, heat-proof bowl. Pour over boiling water and cover with a plate. Leave for 5–6 minutes, until bright green and tender, then drain.
4. Pat salmon dry, remove any pin bones and cut into 4–5 pieces. Sprinkle lemon zest on flesh side of salmon and press down lightly. Season with salt and pepper. When kumara has about 10 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on mediumhigh heat.
5. Cook salmon, skin-side-down, for about 3 minutes, until skin is crispy. Flip and cook a further 2 minutes for medium-rare, or until cooked to your liking. Remove salmon from pan and cover to rest for 1–2 minutes.
6. When kumara is cooked, add to a large bowl with spring onion, capsicum, beans, rocket and first measure of caper aioli. Toss lightly to combine and season to taste with salt and pepper.
7. Divide kumara salad between plates and top with a piece of crispy salmon. Serve remaining caper aioli and a lemon wedge on the side.