© David Loftus
roast salmon salad
Chunks of lemony fish scattered over a light salad of watercress, herbs, green beans and potatoes all topped off with a dollop of garlicky mayonnaise.
Preheat the oven to 200ΊC/400ΊF/gas 6.
Rub the salmon pieces with a little oil, lemon juice and zest (saving some for the dressings), salt and pepper. Place them on a piece of foil and bake on a baking tray in the preheated oven for 15 to 20 minutes until cooked. Remove from the oven and leave to cool slightly.
Grate the garlic into the mayonnaise and season with salt and pepper, a little lemon juice and the cayenne pepper.
Dress the potatoes and green beans in a little salt and pepper, lemon juice and zest and olive oil. Toss together with the watercress and herbs and spread out on four plates.
Break the cooked salmon up and place on the dressed beans and potatoes. Serve with a spoonful of the garlicky mayo dolloped on top.
Tip: If you dont like garlic, try flavouring the mayo with a little mustard instead.
4 x 200g salmon fillets
juice and zest of 2 lemons
sea salt and freshly ground black pepper
1 clove of garlic, peeled
250ml good-quality mayonnaise
a pinch of cayenne pepper
450g new potatoes, boiled and left to cool
150g green beans, cooked and left to cool
a bunch of watercress
a sprig of fresh mint
a sprig of fresh basil