Crushed Feta Potatoes and Crispy Skinned Salmon with Bean and Courgette Sticks

Steps

1. a large pot of salted water to the boil.
2. Cut any larger potatoes in half so they are about the same size, about 3–4cm. Cook potatoes in pot of boiling water until soft, 12–15 minutes. Drain and return to pot, cover to keep warm.
3. In a small bowl, combine mustard, lemon zest and juice (if using) and mayonnaise. Set aside. Pat salmon dry and remove any remaining scales or pin bones. Place salmon, skinside-up, on a plate or chopping board. Drizzle with olive oil and season skin well with salt and pepper.
4. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook salmon, skin-side-down, for 2–3 minutes, until skin is crispy. Flip and cook for a further 1–2 minutes for medium, or until cooked to your liking. Remove salmon from pan and set aside, skin-side-up.
5. Wipe pan clean with a paper towel and return pan to a high heat. Cook beans, courgette and water for 1–2 minutes, tossing regularly, until just tender but still a little crunchy. Squeeze over lemon juice (if using), remove from heat and season with salt and pepper.
6. Gently crush potatoes with a fork, then fold through mustard/ mayonnaise mixture, feta and spinach. Season to taste with salt and pepper.
7. divide crushed feta potatoes and bean and courgette sticks between plates and top with a piece of crispy skinned salmon.