| Prep 15 mins | Cook 15 mins | Serves 4 |
400 g packet ready-tosteam baby potatoes with herbs and butter
1½ cups baby spinach leaves, plus extra to serve
50 g butter 1 tbsp olive oil
4 x 150 g boneless salmon fillets, skin on
Parsley leaves, to serve
OLIVE & CAPER SALSA
280 g jar pitted green olives, drained, chopped
2 small lemons, peeled, finely chopped
2 tbsps baby capers
1 Microwave potatoes following packet instructions, then cut in half. Toss potatoes, spinach and butter in a bowl.
2 OLIVE & CAPER SALSA Meanwhile, in a small bowl, combine the olives, lemon and capers.
3 In a large frying pan, heat oil on medium. Add salmon, skin-side down and cook 2 mins. Turn and cook a further 2 mins or until cooked to taste.
4 Serve salmon on a bed of baby spinach and parsley leaves, accompanied with potato mixture and topped with salsa.
If preferred, use cocktail potatoes (or chat or baby potatoes) and toss in some melted butter or olive oil, and chopped parsley and chives.