Crispy-Skinned Salmon with Crushed Feta Potatoes

Ready in 25 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, January 8, 2017.

Mouth-watering crispy-skinned salmon with flavour-packed feta potatoes!

Ingredients

1 bag baby potatoes, cut into halves or quarters until they are roughly the same size
½ teaspoon salt
1 pottle mustard mayonnaise
100g feta cheese, crumbled
½ bag baby spinach leaves, roughly chopped

a full kettle to the boil.
Add potatoes, salt and boiling water to a medium pot and bring to the boil with the lid on. Cook for 15-20 minutes, until soft. Drain, return to pot and cover to keep warm. Heat a drizzle of oil in a large fry-pan on mediumhigh heat.
Pat salmon dry, remove any remaining scales or pin bones and season with salt and pepper. Cook salmon, skin-side-down, for 2–3 minutes, until skin is crispy. Flip and cook a further 1–2 minutes for medium, or until cooked to your liking. Set aside, skin-side-up, to rest.
While salmon is cooking, trim ends from beans and cut courgette in half lengthways then into 1cm-thick sticks. Set both aside.
Wipe pan clean with paper towels 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. Season with salt and pepper.
Gently crush potatoes with a fork, then fold through remaining crushed feta potato ingredients. Season to taste with salt and pepper.
Divide crushed feta potatoes and bean and courgette sticks between plates. Top with a piece of crispyskinned salmon and serve a lemon wedge on the side for squeezing (if using).