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
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.