Ingredients
10 total- 600 g of new potatoes, larger ones cut in half
- 100 ml of extra virgin olive oil, plus 3tbsp for cooking
- 1 clove of garlic
- 4 lightly smoked salmon fillets
- 300 g of green beans, topped and tailed
- 2 courgettes, cut into thin rounds
- 5 spring onions, finely sliced
- 4 plum tomatoes, skinned, seeds removed and chopped (to skin, place tomatoes in boiled water for 1 min then peel)
- 1 lemon, zest and juice
- 60 g of basil, leaves picked
Method
6 stepsStep 1
Preheat oven to 200°C/180°C fan/gas 6. Cook the potatoes in a pan of boiling water for 20 mins.
Step 2
Meanwhile, place the salmon fillets skin side down on a baking tray, drizzle with 1tbsp of oil, season with black pepper and put into the oven to cook for 20 mins.
Step 3
Pop the green beans into the potato pan for 2 mins to blanch, then remove with a slotted spoon onto some kitchen towel and set aside.
Step 4
Make the basil oil by whizzing together the garlic, basil and 100ml olive oil in a blender. Season to taste.
Step 5
When the fish has 5 mins cooking time left, add the beans, courgettes, spring onions and 2tbsp oil into a large non-stick frying pan. On a medium-high heat, stir-fry the veg for 3 mins then add in the chopped tomatoes for a further 1 min. Remove from the heat, adding the lemon zest and juice.
Step 6
Drain the potatoes and remove the salmon from the oven. Plate up the fish with the potatoes and vegetables, then drizzle over the basil oil.