It’s official! Winter is over and Spring is here. Well, at least that’s what the calendar says! Either way, I’m fairly certain I’m not alone in being somewhat over soups and stews now. Not completely, because the temperatures aren’t quite up to scratch yet, but enough to crave some lighter food and fresh greens! Now, salads for me are a “warm weather food” and I usually wait until the temperatures are at least in double-digits to start on the fresh and cold stuff. However, when combined with some potatoes and good quality fish, I believe it works even at the first sign of sunshine. Fresh and organic ingredients make this a filling and healthy dish without being too heavy, so perfect for the transitional season.
For the salmon/salad:
300-400g salmon filets
300g baby new potatoes
200g green beans, trimmed
2tbsp organic olive oil
1 lemon, cut into slices
8 sprigs of fresh thyme
Salt & pepper
For the dressing:
Juice of ½ lemon
4tbsp organic, extra virgin olive oil
Salt & pepper
Place the potatoes in a saucepan with water and boil for 10 minutes. Preheat your oven to 200C.
Whilst the potatoes are cooking, place the salmon onto a piece of foil large enough to fold over and seal. Season with a little salt and pepper. Place the lemon slices and thyme on top of the salmon.
Now fold and seal the foil to form the parcel.
Drain the cooked potatoes and place them on a baking tray. Squash each potato a little until the skin is cracked and they’re slightly flattened.
Drizzle the potatoes with the olive oil and season with pepper.
Place the potatoes and salmon in the oven and bake for 20 minutes.
Boil the green beans for 5-6 minutes, they should still be a little crunchy. Drain the beans and set aside. Remove the potatoes and salmon from the oven and leave to cool.
To assemble each plate, place the rocket on it, followed by the beans, potatoes and broken up chunks of the salmon. Drizzle the olive oil and lemon juice on top and season with a little salt and pepper. Decorate with a few thyme sprigs.