Pan Fried Salmon with Zesty Potato Rounds

Steps

1. Prep and cook potatoes Preheat oven to 220oC. Preheat BBQ hot plate to medium-high (if using). Slice potatoes into 0.5cm thick rounds and toss with a drizzle of oil on a lined baking tray. Arrange in a single layer and season. Roast for about 25 minutes, until crispy. Turn once during cooking.
2. Prep mayo and veggies Zest whole lemon and set aside zest. Combine first measure of lemon juice and mayonnaise in a small bowl, season and set aside. Fussier foodies may prefer plain mayo. Grate carrot; roughly chop spinach; cut cucumber in half lengthways then slice 0.5cm. Set all aside in a large bowl.
3. Prep salmon Pat salmon dry and remove any pin bones. Cut into 4-5 pieces and season with salt.
4. Cook salmon 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 (depending on thickness), or until cooked to your liking. Alternatively, cook salmon on BBQ hot plate as per method.
5. Finish potatoes Toss cooked potato rounds with lemon zest. Toss salad with lemon juice just before serving.
6. Serve potatoes, salmon and salad. Drizzle over lemon mayo.