Name: Seared salmon, crispy potatoes and green beans with horseradish dressing
Total time: 3000 s
Yield: 4
Ingredients: 750 gram potato; 2 sprig rosemary; 4 tablespoon extra virgin olive oil; 4 skin on salmon fillet; 185 gram green beans; 60 gram watercress; 2 tablespoon Greek yogurt; 1 lemon; 1 tablespoon creamed horseradish sauce

Step 1

Preheat the oven to 190°C/170° fan/gas mark 5.

Step 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.

Step 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.

Step 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.

Step 5

Remove the skin from the salmon, tear the flesh into chunks and arrange on top of each dish.

Step 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.

Seared salmon, crispy potatoes and green beans with horseradish dressing

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