750g small new potatoes , thickly sliced

750g frozen peas and beans (we used Waitrose pea and bean mix, £2.29/1kg)

3 tbsp olive oil

zest and juice of 1 lemon

small pack mint , leaves only

4 wild salmon fillets about 140g/5oz each

Preparation

Boil the potatoes in a large pan for 4 mins.

Tip in the peas and beans, bring back up to a boil, then carry on cooking for another 3 mins until the potatoes and beans are tender.

Whizz the olive oil, lemon zest and juice and mint in a blender to make a dressing(or finely chop the mint and whisk into the oil and lemon).

Put the salmon in a microwave-proof dish, season, then pour the dressing over.

Cover with cling film, pierce, then microwave on High for 4-5 mins until cooked through.

Drain the veg, then mix with the hot dressing and cooking juices from the fish.

Serve the fish on top of the vegetables.