Cooking Instructions
1.
Preheat the oven to 190°C/170° fan/gas mark 5.
2.
Arrange the
potatoes (750 g)
in a single layer in a shallow roasting tin and tuck the
rosemary sprigs (2 sprigs)
in between. Drizzle over 1 tbsp
olive oil (15 mL)
and season. Roast for 30-40 minutes, turning occasionally, until the potatoes are golden and tender.
3.
Heat a splash more
oil (15 mL)
in a non-stick frying pan and cook the
salmon (4)
for 2-3 minutes on each side. Remove the salmon with a slotted spoon and keep warm.
4.
Boil the
beans (185 g)
in salted water for 3-4 minutes, until tender, then drain. Divide the potatoes,
watercress (60 g)
and beans between serving plates.
5.
Remove the skin from the salmon, tear the flesh into chunks and arrange on top of each dish.
6.
Whisk together the
extra virgin olive oil (30 mL)
,
Greek yogurt (30 g)
,
lemon zest and juice (1)
and
horseradish sauce (15 g)
along with a little salt and pepper. Drizzle the sauce over each dish to serve.