Guest Chef: Marley Spoon’s date night crispy salmon with buttered greens and dill-lemon salt

Date night crispy salmon with buttered greens & dill-lemon salt

Ingredients

800g chat potatoes

60ml (¼ cup) olive oil

bunch of dill

1 lemon

2 cloves of garlic

300g green beans

200g sugar snap peas

1 tbsp sea salt flakes

2 Tasmanian salmon fillets

40g butter

Pepper to season

Method

Step 1 Read through the recipe. Heat the oven to 220C fan forced and line two oven trays with baking paper. Cut the unpeeled potatoes into 1.5cm-thick slices and place on the lined trays, in a single layer. Drizzle with 2 tablespoons of olive oil and turn to coat. Roast, turning halfway, for 30 minutes or until golden.

Step 2 Meanwhile, finely chop the dill, including the stems. Finely grate the lemon zest, then cut the lemon into wedges. Crush or finely chop the garlic. Trim the beans. Trim the stems from the sugar snap peas, removing the strings from one side.

Step 3 Bring a large saucepan of salted water to the boil for the vegetables. Combine the dill, lemon zest and a tablespoon of salt flakes in a bowl.

Step 4 Once the potato has been roasting for 20 minutes, heat a tablespoon of olive oil in a medium frying pan over high heat. Cook the salmon, skin side down, for 3 minutes or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2-3 minutes until just cooked (or cooked to your liking). Remove from the pan.

Step 5 While the salmon is cooking, cook the beans and sugar snap peas in the saucepan of boiling water for 2 minutes or until tender. Drain.

Step 6 Melt 40g butter in the saucepan over medium-low heat. Add the garlic and cook, stirring, for 1 minute or until fragrant. Remove from the heat. Add the beans and sugar snap peas and toss to coat. Season with pepper. Divide the roast potato, buttered greens and salmon between plates. Scatter with dill-lemon salt and serve with the lemon wedges.

SERVES 2

Sponsored by Marley Spoon