Lemon & Honey Salmon Supreme


1 x 170-200g Salmon suprême (skin-on)
5 new potatoes
20g spinach
vegetable oil
lemon zest
1 tsp honey
sprig of rosemary


1. Cook the new potatoes in boiling water until tender, drain, return to the pan and gently crush the potatoes with the back of a fork. Once the potatoes have been broken down, add the spinach, a drizzle of vegetable oil and mix together. Season with black pepper to taste.

2. To make the dressing, place the lemon zest and juice in a bowl, add the honey and rosemary sprig. Gradually whisk in the oil until the dressing emulsifies.

3. Place the Salmon portions on a lightly greased tray, spoon ¾ of the dressing over the fish and cook in a pre heated oven at 190c for 5-7 minutes or until the required core temperature is achieved.

4. Tear the iceberg lettuce, wash thoroughly, drain and dry. Add the other salad ingredients with the citrus dressing and toss gently.

5. Peel the 4 remaining carrots, cut into batons and set to one side.

6. To serve, arrange the crushed potato and spinach in a dish, sit the Salmon on top and drizzle over the remainder of the dressing. Serve both the mixed salad and carrot batons on the side with a drizzle of the citrus dressing.