2 handfuls of small, salad potato , skin on

olive oil for frying

2 wild salmon fillets , skin on

4 courgettes , sliced

1 garlic clove , crushed

1 lemon , zested and juiced   

2 handfuls of basil leaves

Preparation

Boil the potatoes for 15 minutes until tender. Drain, cool a little and halve. Heat 1/ 2 tbsp olive oil in a separate pan and add the courgettes. Stir and fry for 3 minutes until they start to brown at the edges.

Add the garlic and lemon zest and cook until fragrant. Season and add the lemon juice – they should be very lemony. Stir through the basil and potato halves.

Meanwhile, heat a non-stick pan with a little oil. Cook the salmon fillets skin-side down for about 5 minutes, until the skin is golden brown and crisp, then turn over and cook for 1 minute. Serve the courgettes with the salmon.