Lemon Pepper Salmon & Dill-Butter Sauce

• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. 
Drain, then set potato aside.
• Meanwhile, finely chop garlic. Return saucepan to medium-high heat. Add a 
drizzle of olive oil and half the garlic and cook, stirring until fragrant, 1 minute.
• Add potato and a generous pinch of salt to the saucepan and toss to coat. 
• Lightly crush with a fork. Cover to keep warm.  

• Meanwhile, in a medium heatproof bowl, combine a drizzle of olive oil and the 
remaining garlic. Microwave until fragrant, 10 second bursts.
• To the bowl with the garlic oil, add carrot, baby broccoli and a splash of water 
then cover with a damp paper towel. Microwave carrot and baby broccoli on high 
until just tender, 4-5 minutes. Drain, then return veggies to the bowl. Season to 
taste with salt and pepper and cover to keep warm.
• Heat a large frying pan with a drizzle of olive oil over medium-high heat. When oil 
is hot, cook salmon, skin-side down first, until cooked through, 2-4 minutes each 
side. Add the butter and cook until melted and browned slightly, 1-2 minutes. 
• Remove from heat, then tear in dill. Season to taste.