A delicious salmon supper ready in just 20 minutes? That’s our kind of dinner!
3tbsp groundnut oil
600g small potatoes, peeled and sliced
2 garlic cloves, crushed
4 salmon fillets, each cut in 2
400g cherry tomatoes, halved
2tbsp balsamic vinegar
Several basil leaves, chopped
Rocket leaves, to serve
1. Heat oil in a heavy pan and fry the potato slices for 5 mins, until they’re browned underneath. Turn and cook for 5 mins, until golden on the other side. Push them to one side of the pan so they continue cooking gently. Add the garlic.
2. Season the salmon, add to the pan and cook for a few mins, then turn and cook for a few more mins until it is tender.
3. Spoon the potatoes on to 4 plates. Add the tomatoes and balsamic vinegar to the pan, cook for 2 mins until the tomatoes are beginning to soften and the balsamic vinegar has turned syrupy. Scatter with basil leaves and serve with saute potatoes.
Nutritional info per serving: 476 carbs, 26g fat, (5g saturated), 29g carbs