Herb & pine nut salmon with potato salad

A beautiful, healthy dish to serve at dinner parties

• Serves: 4

What you need:

• 4 salmon fillets
• 6 tbsp olive oil
• 5 tbsp chopped parsley
• 5 tbsp chopped basil
• 5 tbsp chopped tarragon
• 1 small preserve lemon
• Juice of half a lemon
• 4 tbsp chopped pine nuts
• For the potato salad:
• 600g small new potatoes
• 200g Alpro soya plain yogurt
• 100g frozen peas
• 1/4 tsp cayenne pepper
• 1 1/2 tbsp white wine vinegar
• 3 tbsp chopped chives
• 1 clove garlic
• Salt and pepper

What you do:

1. Mix the herbs together in a bowl with the olive oil, finely chopped preserved lemon, pine nuts and a little salt and pepper.
2. Cover the salmon fillets coating all surfaces with the herb mixture and leave in a cool place for a few hours to absorb the flavors.
3. Preheat the oven to 190 ºC, 50 mins before you are ready to serve the salmon
4. Cook the potatoes for the salad in salted water for 30 mins, or until cooked through drain and allow to cool a little.
5. Cook the salmon in a non stick pan over a low to moderate heat for 4-5 mins covered with a lid, making sure the heat is not so high that the salmon burns.
6. Heat the frozen peas until cooked through,(this should take 2 minutes in boiling water) drain and add to the potatoes.
7. Add the white wine vinegar to the potatoes.
8. Mix together the yoghurt, horseradish, chives, cayenne, finely chopped garlic and salt and pepper and add to the potatoes.
9. Serve together with the salmon.

Cook's tip:

Serve with al dente green beans tossed in extra virgin olive oil.

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