Double Salmon & Garlicky Silverbeet-Green Beans

• Meanwhile, trim green beans. Roughly chop silverbeet, parsley and capers. Finely chop garlic. Zest lemon to get a pinch and slice into wedges. • Pat salmon dry with paper towel. In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add salmon, gently turn to coat.

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

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans until softened, 4-5 minutes. • Add silverbeet, garlic and lemon zest, and cook tossing until tender and wilted, 1-2 minutes. Season to taste. Transfer to bowl and cover to keep warm.

• Return 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. Transfer to a plate.

TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Cook salmon in batches for the best results.

• Wipe out pan and return to medium-low heat, add butter and cook for 2-3 minutes or until beginning to brown. • Add capers and parsley and cook, until fragrant, 1 minute. • Remove pan from the heat, then add a generous squeeze of lemon juice.