Lemon Pepper Salmon

While the potato is roasting, roughly chop the pistachios. Cut the zucchini into 1cm chunks. Trim the green beans and cut in half. Finely chop the garlic (or use a garlic press). Slice the lemon (see ingredients list) into wedges.

Heat a medium frying pan over a medium-high heat. Add the pistachios and toast, tossing, until golden, 3-4 minutes. Transfer to a plate.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the zucchini and green beans and cook until just tender, 4 minutes. Add the garlic and cook until fragrant, 1 minute. Season with a pinch of salt and pepper. Transfer to a medium bowl and cover to keep warm.

On a plate, combine the plain flour, lemon pepper spice blend and a pinch of salt and pepper. Pat the salmon fillets dry with paper towel, then add to the flour mixture and turn to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the salmon, skin-side down first, to the pan and cook until just cooked through, 2-4 minutes each side (depending on thickness). TIP: Salmon can be served slightly blushing in the middle. TIP: Patting the skin dry helps it crisp up in the pan!