Salmon with Caesar Salad and Cheesy Potatoes

Ready in 30 minutes • Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 15, 2017.

Salmon is best served mediumrare but feel free to cook it to your liking. Remember it will continue to cook after it is removed from the pan.

Ingredients

800g baby potatoes, scrubbed and cut into halves or quarters until they are roughly the same size
½ block Colby cheese, grated
600g salmon fillets

Preheat oven to 220°C. Line an oven tray with baking paper. Toss potatoes on prepared tray with a drizzle of oil and season with salt and pepper. Roast for about 20 minutes, until tender. Sprinkle with grated cheese and return to oven for about 5 minutes, until cheese is bubbling and golden.
While potatoes cook, tear lettuce into large pieces, cut cherry tomatoes in half and thinly slice cucumber. Set aside in a large bowl.
Pat salmon dry on paper towels and remove any remaining scales or pin bones. Cut into 4-5 pieces and season with salt and pepper.
Heat a drizzle of oil in a 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 medium-rare (depending on thickness), or until cooked to your liking.
Toss salad with first measure of Caesar dressing just before serving and season to taste with salt and pepper.
To serve, place a piece of salmon onto each plate and arrange cheesy potatoes and Caesar salad on the side. Drizzle over remaining Caesar dressing.