METHODCook the Butter Gold potatoes in a medium pan of boiling water for 12/14 minutes or until just tender. Drain, then set aside.
Spray a little rapeseed oil in a large non-stick frying pan then cook the salmon fillets over a medium heat for 3–4 minutes on each side or until cooked to your liking.
To make the gremolata, combine 1 tablespoon olive oil with the parsley, chopped pine nuts, garlic, lemon zest and capers in a medium bowl, then season with ground black pepper. Put the potatoes in a serving dish, top with the cooked salmon fillets and sprinkle with the gremolata.
Serve with mixed leaves, asparagus or any green veggies.
This recipe is gluten free!
Serves: 4
Preparation: 5 mins
Cooking: 15 mins
500g Albert Bartlett Butter Gold Potatoes (cut into medium sized pieces with skin left on)
1 tbsp rapeseed oil
4 skinless and boneless salmon fillets
1 tbsp olive oil
4 tbsp fresh flat leaf parsley (finely chopped)
2 tbsp pine nuts (roughly chopped)
2 garlic cloves (peeled and finely chopped)
zest of 1 lemon
1 tbsp capers
Ground black pepper
1 bag of mixed leaves (to serve)