Crispy Salmon with Dill Potatoes

Ingredients

• 4 salmon fillets (skin on, about 140g each)
• 1 tbsp olive oil
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• 750g new potatoes, halved
• 25g unsalted butter
• 15g fresh dill, finely chopped
• 150g lactose‑free natural yoghurt
• 15g chives, finely chopped
• 100g baby spinach
• 6 radishes, thinly sliced
• 1 lemon, juice only
• Dressed green salad, to serve

Method

1. Place the new potatoes in a pan of cold salted water and bring to the boil. Simmer for 12–15 minutes until just tender when pierced with a skewer, then drain thoroughly — they should hold their shape but be soft inside.
2. While the potatoes cook, mix the yoghurt with half the chopped dill, the chives and a squeeze of lemon juice. Season to taste — this is your cool, zesty dressing for the salmon and potatoes.
3. Heat a large frying pan over a medium-high heat with the olive oil and melt the butter. Add the drained potatoes cut-side down and fry, pressing slightly, until the cut faces are deeply golden and caramelised, about 6–8 minutes.
4. Season the salmon fillets with sea salt and black pepper. In a separate non-stick frying pan over medium-high heat, place the salmon skin-side down and press gently for 10 seconds to stop the fillets curling. Cook skin-side down for 4–5 minutes until the skin is deeply crisp and releases cleanly from the pan, then flip and cook for a further 1–2 minutes until the flesh is just opaque and flakes easily.
5. Toss the warm potatoes with the remaining chopped dill and a little lemon juice so they are glossy and aromatic — buttery inside, crisp at the edges.
6. Plate the salmon skin-side up alongside the dill potatoes, with a generous dollop of the lemon-dill yoghurt and a small heap of baby spinach scattered with sliced radishes. Finish with a lemon wedge on the side.