Nutty Salmon with Potato Salad

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, December 10, 2017.

Do your little foodies think beans are boring or spinach is sad? Squeeze over some lemon juice for a little appetizing zing!

Ingredients

Preheat oven to 220°C. Bring a large pot of salted water to the boil. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper. Prepare your ingredients Cook potatoes in large pot of boiling water for 12-14 minutes, until potatoes are soft. Drain, return to pot and set aside, covered, to keep warm.
While potatoes cook, pat salmon dry with paper towels, remove any remaining pin bones and cut into 4-5 pieces. Place salmon on prepared tray, skin-side-down and season with salt. Mix all remaining nutty salmon ingredients together in a small bowl, then evenly sprinkle over salmon, patting down gently to adhere.
Thinly slice spinach, grate courgette and set both aside.
Bake salmon for 6-8 minutes, until just cooked through. While salmon cooks, cook beans in medium pot of water for 3-4 minutes, until beans are bright green and tender. Drain and set aside to keep warm.
Crush potatoes lightly with a fork (careful not to mash completely, a rustic smash is best). Add all remaining potato salad ingredients and fold through gently to combine. Season to taste.
To serve, divide nutty salmon, potato salad and beans between plates.