Crispy skin salmon with olive dressing
Fish
30 Min
medium
4 People
Rating starstarstarstarstar
Golden roasted potatoes tossed with leafy greens, creamy feta, flakes of salmon and a green olive dressing.

No Fish option - replacement is chicken breast fillet.
1. Set oven to 220°C. Halve or quarter potatoes and slice leek into 1cm thick rings. Toss together on a lined oven tray with 1 tbsp oil, salt and pepper. Roast in oven for 20 minutes. Trim and halve beans, add to tray and return to oven for 2 minutes.

2. Finely chop olives. Combine with 1 tsp Italian herbs, 1 tbsp vinegar and 3 tbsp olive oil. Season to taste with pepper. Set aside.

3. Wedge tomato and slice chives. Dice feta. Set aside with rocket leaves.

4. Heat a frypan over medium-high heat with 1 tbsp oil. Season salmon with salt and pepper. Cook skin-side down for 4 minutes, or until crispy. Turn over and cook for an additional 3-4 minutes, or until cooked through.

5. Remove skin from salmon and roughly tear. Flake salmon into large pieces. Gently toss with roast potatoes, leek, salad and dressing. Divide between plates and serve.

Notes:
For extra crispy skin, pat salmon dry using paper towel before cooking.

No Fish option - replacement is chicken breast fillet.
Slice chicken into strips. Cook in frypan for 8-10 minutes, or until cooked through.
Baby potatoes 800g
leek 1/2
green beans 1/2 punnet (125g)
Sliced olives 1/2 jar (175g)
Tomato 1
Chives 1/2 bunch
Danish feta 1/2 packet (125g)
Rocket leaves 1/2 bag (100g)
Salmon fillets 2 packets

From your pantry:
oil (for cooking + olive), salt, pepper, white wine vinegar, dried Italian herbs