- 750g small new potato, thickly sliced
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 750g frozen pea and beans (we used Waitrose pea and bean mix, £2.29/1kg)
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- zest and juice of 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- small pack mint, leaves only
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 4 salmon fillet about 140g/5oz each
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Boil the potatoes in a large pan for 4 mins. Tip in the peas and beans, bring back up to a boil, then carry on cooking for another 3 mins until the potatoes and beans are tender. Whizz the olive oil, lemon zest and juice and mint in a blender to make a dressing(or finely chop the mint and whisk into the oil and lemon).
Put the salmon in a microwave-proof dish, season, then pour the dressing over. Cover with cling film, pierce, then microwave on High for 4-5 mins until cooked through. Drain the veg, then mix with the hot dressing and cooking juices from the fish. Serve the fish on top of the vegetables.
Using different herbs
If you don’t have any mint to hand, you can use basil or dill instead. Both add a delicious, herby freshness to this dish.