Crispy-Skinned Salmon with Crushed Feta Potatoes

Steps

1. a large pot of salted water to the boil.
2. Cut any larger potatoes in half so they are about the same size, about 3-4cm. Cook potatoes, covered, in pot of boiling water for 12-15 minutes, until soft. Drain, return to pot and cover to keep warm.
3. In a small bowl, combine mustard, lemon zest (if using), lemon juice and mayonnaise. Set aside. Pat salmon dry and remove any remaining scales or pin bones. Place salmon, skin-side-up, on a plate or chopping board and season skin well with salt and pepper.
4. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook salmon, skin-side-down, for 2-3 minutes, until skin is crispy. Flip and cook for a further 1-2 minutes for medium, or until cooked to your liking. Remove salmon from pan and set aside, skin-side-up.
5. Wipe pan clean with a paper towel and return pan to a high heat with a drizzle of oil. Stir-fry broccoli and carrot for 3-4 minutes, until broccoli is bright green and tender but still a little crunchy. Squeeze over lemon juice (if using), remove from heat and season with salt and pepper.
6. Gently crush potatoes with a fork, then fold through mustard/ mayonnaise mixture, feta and spinach. Season to taste with salt and pepper.
7. divide crushed feta potatoes and veggies between plates and top with a piece of crispy-skinned salmon.