Ingredients:

  • 1 kg (2.2 lbs) Small New Potatoes
  • 10 g (2 teaspoons) Fine Sea Salt (for boiling water)
  • 30 g (2 Tbsp) Unsalted Butter, cut into small cubes
  • 45 ml (3 Tbsp) Extra Virgin Olive Oil
  • 30 g (packed 1/2 cup) Fresh Mint, finely chopped
  • Freshly ground Black Pepper, to taste
  • 4 x 170g (6 oz) Salmon Fillets, skin on
  • 1 Tbsp (15 ml) Olive Oil (for searing)
  • Fine Sea Salt and Freshly Ground Black Pepper, to taste (for salmon)
  • 50 g (1 cup) Panko Breadcrumbs
  • Zest of 1 Large Lemon (about 1.5 tsp)
  • 20 g (1/4 cup) Fresh Parsley, finely chopped
  • 10 g (2 Tbsp) Fresh Dill, finely chopped
  • 450 g (1 lb) Asparagus Spears, woody ends snapped off
  • 150 g (1 cup) Fresh or Frozen Peas
  • 15 ml (1 Tbsp) Olive Oil (for greens)
  • 1 Garlic Clove, finely minced
  • Pinch of Flaky Sea Salt (for greens)

Instructions:

  1. Boil Potatoes: Place new potatoes in a large saucepan, cover with cold, salted water (10g salt per litre). Bring to a boil, then reduce heat and simmer uncovered for 18–20 minutes, or until easily pierced with a fork.
  2. Prepare Crumb: While potatoes boil, combine the panko, lemon zest, parsley, and dill in a small bowl. Set aside.
  3. Prep Salmon: Pat the salmon fillets very dry with kitchen roll. Season all sides with salt and pepper.
  4. Drain Potatoes: Drain potatoes immediately and return them to the empty saucepan. Add the butter and a drizzle of olive oil. Using the back of a large spoon or potato masher, gently crush the potatoes 2-3 times—they should remain mostly whole but cracked open. Stir in the fresh mint and season with pepper. Cover and keep warm off the heat.
  5. Sear Salmon: Heat the frying pan over medium-high heat with 1 Tbsp olive oil until shimmering. Place salmon fillets, skin-side down, in the hot pan. Press down gently with a spatula for the first 30 seconds to ensure even skin contact.
  6. Cook Skin: Cook undisturbed for 4–5 minutes until the skin is deeply golden and crispy, and the flesh is cooked about two-thirds of the way up.
  7. Finish Cooking: Flip the fillets carefully. Cook for 1–2 minutes on the flesh side, spooning some of the hot pan oil over the top. The salmon is done when the internal temperature reaches 60–63°C (140–145°F).
  8. Crumb Finish: Immediately after removing the salmon from the pan, press the top (flesh side) of each fillet into the reserved Lemon-Herb Crumb mixture.
  9. Sauté Greens: While the salmon rests, return the frying pan to medium heat. Add 1 Tbsp olive oil and minced garlic. Sauté the asparagus spears for 3–4 minutes until bright green and slightly tender-crisp.
  10. Add Peas: Stir in the peas and a pinch of salt. Cook for 1 minute until heated through.
  11. Plate: Spoon the crushed minted potatoes onto serving plates. Arrange the asparagus and peas alongside. Top the plate with the crusted salmon fillet. Serve immediately.