1 tsp olive oil
2 x 160g salmon fillets
400g baby new potatoes
¼ cup mixed herbs: parsley, dill and chives
½ tsp lemon zest, finely grated
2 tbsp sour cream
Sea salt and cracked pepper
½ bunch rocket leaves
Lime wedges to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cook the potatoes in a pot of boiling water until tender, then drain and quarter. Meanwhile, heat the oil in a frying pan over medium heat. Add the salmon fillets, skin side down and cool for 3 minutes, then turn and cook for another 3 minutes or until cooked to your liking. Place the potatoes, herbs, lemon zest, sour cream, and some salt and pepper in a bowl and toss to combine. To serve, divide the rocket leaves between two plates, top with the potato salad, place a salmon filet on top and add a wedge of lime. Serves 2.