Salmon with new potato & watercress salad

• banana shallot↗1

  halved – one half thinly sliced, the other finely chopped

• pack salmon trout or salmon fillets↗220g g

  skinned

• chopped dill1 tbsp tbsp

  plus 2 sprigs

• white wine vinegar↗1 ½ tbsp tbsp
• new potatoes↗250g g

  sliced

• trimmed green beans140g g

  halved

• extra virgin rapeseed oil↗1 tbsp tbsp
• wholegrain mustard↗1 tsp tsp
• small handful watercress↗

  finely chopped

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Take a square of foil and arrange the sliced shallots in the centre. Put the fish fillets on top, add 2 sprigs of dill and ½ tbsp of the vinegar. Close the foil, sealing it to make a parcel, and place on a baking tray. Put in the oven for 12 mins.

2. 2

   Steam the potatoes for 6 mins. Add the beans and cook for 5 mins more. Put the remaining vinegar in a bowl with the oil, mustard, watercress, and most of the chopped dill and shallot, and mix well. Add the warm beans and potatoes, and gently toss together. Serve with the cooked fish, pouring over the juice from the parcel, and scatter over the remaining dill.