Double Salt ‘n Pepper Salmon & Lemony Greens

• While potato is cooking, trim green beans. 
• Cut lemon into wedges. 
• Roughly chop dill. 
• Finely chop garlic. 
• Spread the cracked black pepper over a plate.  Add the salt and plain flour, stirring to combine. Set aside.

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. 
• Cook green beans, tossing occasionally, until 
tender, 4-6 minutes. 
• Season to taste with salt and pepper. Transfer to a 
large bowl to cool.  

• While green beans are cooking, pat salmon dry with 
a paper towel, then drizzle with olive oil. 
• Press salmon into pepper mixture, turning to coat. 
• Return the frying pan to medium-high heat with a 
drizzle of olive oil. 
• When oil is hot, cook salmon, skin-side down first, 
until just cooked through, 2-4 minutes each side 
(depending on thickness). Transfer to a plate to rest. 

TIP: Patting the salmon skin dry helps it crisp up in the 
pan!

• While salmon is cooking, return saucepan to 
medium heat with the butter and a drizzle of olive 
oil. Cook garlic until fragrant, 1 minute. Remove 
pan from heat. 
• Return potato to pan, then add light sour cream 
and dill (reserve some for garnish!). Season to taste, 
then stir to combine. 
• To the bowl with cooled green beans, add rocket 
leaves and a squeeze of lemon juice. Toss to 
combine.