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
2 handfuls of basil leaves
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.