Pan-Fried Salmon with Lemon Mayo and Zesty Potato Rounds

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, January 1, 2017.

Salmon is best cooked medium-rare, if preferred well done, just cook a few minutes longer once flipped.

Ingredients

oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium-high (if using).
Toss potato rounds with oil on prepared tray. Arrange in a single layer and season with salt and pepper. Roast for about 25 minutes, until crispy. Turn once during cooking.
Combine first measure of lemon juice (if using) and mayonnaise in a small bowl and season to taste with salt and pepper. Set aside. Peel and grate carrot; roughly chop spinach; cut cucumber in half lengthways then slice 0.5cm; remove core and seeds from capsicum and dice 1cm. Set all aside in a large bowl.
Pat salmon dry with paper towels and remove any remaining pin bones. Cut into 4–5 pieces and season with salt.
When potatoes have 5 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook salmon, skin-side-down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes for mediumrare, or until cooked to your liking.
Toss cooked potato rounds with lemon zest. Toss salad with second measure of lemon juice just before serving (if using).
Divide zesty potato rounds between plates and serve with pan-fried salmon and salad on the side. Drizzle over lemon mayo.