Pan-Fried Salmon with Spinach Salad

Steps

1. a large pot of salted water to the boil. Preheat BBQ hot plate to high (if using).
2. Cut potatoes into halves or quarters, so they are all roughly the same size. Cook in pot of boiling water for 12–15 minutes, until tender. Trim ends off green beans and cut in half. Add beans to pot with potatoes for the last 1–2 minutes of cook time.
3. While potatoes cook, prepare the rest of the meal. Cut cherry tomatoes in half and cut cucumber in half lengthways then thinly slice. In a small bowl, mix all dressing ingredients together and set aside.
4. Heat a drizzle of oil in a large fry-pan on medium-high heat. Pat salmon dry with paper towels, remove any remaining scales or pin bones and season with salt.
5. Cook salmon, skin-side-down, for 2–3 minutes, until skin is crispy. Flip and cook a further 1–2 minutes for medium-rare (depending on thickness), or until cooked to your liking.
6. Drain potatoes and beans and toss with all remaining spinach salad ingredients and dressing in a large bowl.
7. Divide spinach salad and pan-fried salmon between plates