Easy Crispy Skin Atlantic Salmon

Recipe courtesy of Great Australian Seafood

INGREDIENTS

• 4 x 200g Tasmanian Atlantic Salmon fillets, skin on
• 200g sugar snap peas
• 2 bunches broccolini, trimmed
• fresh lemon to serve
• sea salt

Crushed sage potatoes 

• 600g roasting potatoes, scrubbed and cut into 5cm chunks
• olive oil
• sea salt and freshly ground black pepper
• 1 cup sage leaves

METHOD

1. Preheat your  oven to 220 C
2. Par-cook the potatoes in a large pot of salted boiling water for 8 minutes. Drain well, and leave to sit in the colander for a couple of minutes to get rid of any excess water – this’ll make ‘em super crispy!
3. Place potatoes on a tray lined with baking paper and squish each potato with the back of a spoon or fork to lightly crush. Drizzle generously with olive oil, season and roast for 15 minutes.
4. Turn the potatoes, add sage and cook for another 15 minutes.
5. Using your hands, rub each salmon fillet with olive oil and sprinkle with salt.
6. Heat a large, non-stick fry pan over a medium-high heat and cook the fillets, skin side down for 5 minutes. If you want super crispy skin push down each fillet with an egg flip. Now turn and cook for another 2-3 minutes – the salmon should still be pink in the centre.
7. Toss the sugar snap peas and broccolini into a large pot of salted boiling water for 2-3 minutes.
8. Serve with a wedge of lemon if you’re feeling a bit fancy. Easy As!