Garlic & Herb Salmon Darnes with Crushed Baby Potatoes & Tenderstem Broccoli

Ingredients

• 300g baby potatoes
• 1 tbsp olive oil
• 2 x 175g Dunnes Stores salmon darnes
• 75g butter
• 1 clove garlic, grated
• 1 spring onion, finely sliced
• Small handful of flat leaf parsley, finely chopped
• 1 lemon, ½ juiced, the other ½ cut into wedges to serve
• 150g tenderstem broccoli, stems trimmed
• Sea salt & freshly ground black pepper

Method

1. Place a saucepan of cold water over a high heat and add the baby potatoes. Bring to the boil and cook for 7 minutes, or until the potatoes are just tender then drain and allow to steam for 5 minutes.
2. Now, using the bottom of a mug or a potato mash, smash the potatoes, one by one, until they are lightly flattened. Drizzle with the olive oil and season with salt and pepper then transfer to an airfryer and cook at 180 C for 10 minutes until just turning golden.
3. Add the salmon to the airfryer and cook for a further 8 - 10 minutes, until cooked through.
4. Meanwhile, place the butter and garlic into a small saucepan and place over a low heat. Cook, gently, for a few minutes until the garlic is fragrant then stir through the spring onions, flat leaf parsley and the juice of ½ a lemon. Season with salt and pepper and keep warm.
5. Pour the water from a freshly boiled kettle into a separate saucepan and add the tenderstem broccoli. Cook for 4 minutes, until tender then drain.
6. Divide the salmon, potatoes and broccoli between 2 plates then drizzle over the garlicky butter and serve with a few extra lemon wedges for squeezing.