Spring salmon with minty veg
750g small new potato, thickly sliced
750g frozen pea and beans
3 tbsp olive oil
Zest and juice of 1 lemon
Small pack mint, leaves only
4 salmon fillets about 140g each
Boil the potatoes in a large pan for 4 mins. Tip in the peas and beans, bring back up to a boil, then carry on cooking for another 3 mins until the potatoes and beans are tender. Whizz the olive oil, lemon zest and juice and mint in a blender to make a dressing(or finely chop the mint and whisk into the oil and lemon).
Put the salmon in a microwave-proof dish, season, then pour the dressing over. Cover with cling film, pierce, then microwave on High for 4-5 mins until cooked through. Drain the veg, then mix with the hot dressing and cooking juices from the fish. Serve the fish on top of the vegetables.
Recipe and image courtesy of www.bbcgoodfood.com