Baked Salmon with Chive Butter

Ingredients

• 4 salmon fillets (about 150g each)
• 75g unsalted butter, softened
• 3 tbsp finely chopped chives
• 1 lemon (zest and juice)
• 1 tbsp chopped fresh dill
• 200g green beans, trimmed
• 800g baby potatoes, halved
• ½ tsp freshly ground black pepper
• 2 tbsp garlic-infused oil
• 1 tsp smoked paprika
• 1 tsp sea salt
• Crusty bread, to serve
• Simple green salad, to serve

Method

1. Preheat the oven to 200°C fan (220°C conventional). Tip the halved baby potatoes into a roasting tray, toss with the garlic-infused oil, smoked paprika, sea salt and black pepper, and roast for 25–30 minutes until golden at the edges and tender right through.
2. Make the chive butter while the potatoes get going: in a small bowl, mash the softened butter with the chopped chives, lemon zest and a squeeze of the lemon juice. Season lightly and chill briefly so it firms up enough to dot onto the fish.
3. Sit the salmon fillets skin-side down on a baking tray lined with baking paper, season the flesh with sea salt and black pepper, and dot each fillet with half a tablespoon of the chive butter.
4. Once the potatoes have had 10 minutes, slide the salmon into the oven for 10–12 minutes. Add the green beans to the potato tray for the final 4–5 minutes so they come out bright and just tender — the salmon is ready when it's opaque and flakes easily with a fork.
5. Pull the trays out and let the salmon rest for 2 minutes so the chive butter melts down into the flesh. Give the potatoes a quick toss in the tray juices.
6. Plate up a salmon fillet per person with the roast potatoes and green beans, spoon over the melted chive butter and scatter the chopped dill across the top for brightness.