Pan-Fried Salmon with Lemon Mayo and Zesty Potato Rounds

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium-high (if using). Toss potato rounds with a drizzle of oil on prepared tray. Arrange in a single layer and season. Roast for about 25 minutes, until crispy. Turn once during cooking.
2. Combine lemon juice (if using) and mayonnaise in a small bowl and season. Set aside. Grate carrot; roughly chop spinach; cut cucumber in half lengthways then slice 0.5cm. Set all aside in a large bowl.
3. Pat salmon dry and remove any remaining pin bones. Cut into 4-5 pieces and season with salt.
4. When potatoes have 5 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on mediumhigh 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 (depending on thickness), or until cooked to your liking.
5. Toss cooked potato rounds with lemon zest. Toss salad with lemon juice just before serving (if using).
6. To serve, divide zesty potato rounds between plates with salmon and salad on the side. Drizzle over lemon mayo.