Crispy-skin salmon with smashed lemon, caper and olive oil potatoes

Tamara West

This is a quick and easy meal to put together that’s suitable for a casual weekday, but also a more special occasion dinner. Salmon is best served medium rare, so it doesn’t take long to cook.

Smashed Potatoes

800 g	Waxy potatoes (Main)
3 Tbsp	Capers, up to 4 tbsp
1	Lemon, Finely grated zest and juice
3 Tbsp	Dill, chopped
¼ cup	Flat leaf (Italian) parsley, chopped
3 Tbsp	Extra virgin olive oil, good quality , up to 4 tbsp

Salmon & Asparagus

4	Boneless salmon fillets, 120- 150g each (skin on) (Main)
2 bunches	Asparagus
1	Lemon, cut into wedges
1 knob	Butter

Directions

1. Place potatoes in a pot and cover with water and 1 tsp salt.
2. Bring to the boil and cook until potatoes are tender, 12-15 minutes.
3. Season both sides of salmon with salt. Heat a drizzle of oil in a large frying pan on medium to high heat.
4. Cook salmon, skin-side-down, until skin is crispy, 2-3 minutes.
5. Flip and cook flesh side for a further 1-2 minutes until salmon is almost cooked through (salmon is best served medium rare).
6. Set salmon aside to rest for a few minutes while you cook the asparagus.
7. Wash asparagus spears and add to the hot frying pan, cover and steam for about 2 minutes until bright green and just tender.
8. Add butter and toss with asparagus.
9. Drain potatoes and gently crush (smash) potatoes with a fork.
10. Gently toss smashed potatoes with capers, lemon zest and juice, dill, parsley and olive oil, and season to taste with salt and freshly ground black pepper.
11. To serve: Spoon some potatoes on each plate and top with a piece of salmon and asparagus spears.
12. Serve with a wedge of lemon on the side.