Salmon with Dill Yoghurt, Greens & New Potatoes

Ingredients

• 900g new potatoes, halved if large
• 3 tbsp olive oil
• 220g spring greens, shredded
• 150g frozen peas
• 4 salmon fillets
• 1 lemon, zested and cut into wedges
• 220g Greek yogurt
• 15g dill, finely chopped
• 1 garlic clove, grated
• 1 tbsp capers, chopped
• salt and black pepper to taste
• Crusty bread, to serve
• Simple green salad, to serve

Method

1. Boil the new potatoes in well-salted water for 12 to 15 minutes, until a knife slides in with no resistance. Drain and leave them to steam dry in the colander for a minute or two — this is what gives you crisp edges later.
2. Heat 2 tablespoons of the olive oil in a large frying pan over medium-high heat and fry the potatoes for 8 to 10 minutes, pressing them down lightly and turning occasionally, until crisp and golden around the edges.
3. Meanwhile, season the salmon fillets with salt, black pepper and the lemon zest, pressing the zest into the flesh. Heat the remaining tablespoon of olive oil in a second pan over medium-high heat and cook the salmon for 4 to 5 minutes per side, until the skin is crisp and the flesh is just cooked through and flakes easily.
4. Stir the yoghurt together with the chopped dill, grated garlic, capers, a squeeze of lemon and a good pinch of salt and pepper. Taste — it should be bright and savoury, not just plain yoghurt with herbs floating in it.
5. Add the shredded spring greens and frozen peas to the potato pan with a splash of water and cook for 2 to 3 minutes, tossing, until the greens have collapsed and the peas are hot through. Season well.
6. Spoon the potatoes and greens onto warm plates and sit the salmon on top so the crisp side stays visible.
7. Add generous dollops of the dill yoghurt alongside, tuck in a lemon wedge, and bring crusty bread and a simple green salad to the table.