Fish
Grilled salmon fillets served with a pan-fried potato salad tossed in olive oil, shallot and thyme dressing along with greens and lemon wedges.
No Fish option - replacement is chicken breast fillets.
No Fish option - replacement is chicken breast fillets.
1. Heat a frypan with 2 tbsp butter and 1 tbsp oil. Quarter and add potatoes, cook over high heat until golden brown. Reduce heat to medium and allow to cook through, stirring occasionally. Add crushed garlic and half the thyme, season with salt and pepper.
2. Chop fresh tomatoes. Thinly slice sun-dried tomatoes and shallot. Place in a large serving bowl with remaining thyme leaves (stripped), 2 tbsp olive oil, salt and pepper. Set aside.
3. Rub salmon with oil, salt, pepper and grated lemon zest. Cook in a frypan over medium-high heat for 3-4 minutes on each side, or until cooked to your liking.
4. Trim broccolini and toss with 1 tbsp oil, salt and pepper. Cook in frypan over medium-high heat for 5-6 minutes, turning occasionally, until just tender. Transfer to a bowl and add 1 tbsp butter or olive oil and juice from 1/4 lemon. Toss to combine.
5. Add potatoes to tomato salad and adjust seasoning with salt and pepper if needed.
Serve with grilled salmon, broccolini and lemon cut into wedges.
Notes:
You can cook salmon and broccolini on the barbecue, if preferred. Alternatively blanch broccolini in boiling water then toss with butter, olive oil and lemon juice.
Drizzle with balsamic vinegar to serve if you have some.
No Fish option - replacement is chicken breast fillets 
Increase cooking time to 10 minutes, or until cooked through. Slice to serve.
2. Chop fresh tomatoes. Thinly slice sun-dried tomatoes and shallot. Place in a large serving bowl with remaining thyme leaves (stripped), 2 tbsp olive oil, salt and pepper. Set aside.
3. Rub salmon with oil, salt, pepper and grated lemon zest. Cook in a frypan over medium-high heat for 3-4 minutes on each side, or until cooked to your liking.
4. Trim broccolini and toss with 1 tbsp oil, salt and pepper. Cook in frypan over medium-high heat for 5-6 minutes, turning occasionally, until just tender. Transfer to a bowl and add 1 tbsp butter or olive oil and juice from 1/4 lemon. Toss to combine.
5. Add potatoes to tomato salad and adjust seasoning with salt and pepper if needed.
Serve with grilled salmon, broccolini and lemon cut into wedges.
Notes:
You can cook salmon and broccolini on the barbecue, if preferred. Alternatively blanch broccolini in boiling water then toss with butter, olive oil and lemon juice.
Drizzle with balsamic vinegar to serve if you have some.
No Fish option - replacement is chicken breast fillets 
Increase cooking time to 10 minutes, or until cooked through. Slice to serve.
baby potatoes 700g
garlic 3 cloves
thyme 1/2 packet
tomatoes 3
sun-dried tomatoes 1/2 jar
shallot 1
salmon fillets (skin on) 2 packets
lemon 1
broccolini 1 bunch
From your pantry:
olive oil + butter, oil (for cooking), salt, pepper
garlic 3 cloves
thyme 1/2 packet
tomatoes 3
sun-dried tomatoes 1/2 jar
shallot 1
salmon fillets (skin on) 2 packets
lemon 1
broccolini 1 bunch
From your pantry:
olive oil + butter, oil (for cooking), salt, pepper
