Luxe Salt ‘n Pepper Salmon & Lemony Greens

• While potato is cooking, trim green beans. 
• Cut lemon into wedges. 
• Roughly chop dill. 
• Finely chop garlic.
• To a plate, add the salt, plain flour and a good 
pinch of pepper, 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, then 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 the salt-pepper mixture, turning 
to coat. 
• Return 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 most of the dill (reserve some for garnish!). 
Season to taste, then stir to combine. 
• To the bowl with the cooled green beans, add  
rocket leaves and a squeeze of lemon juice. Toss  
to combine.