Salt & Pepper Salmon

While potato is cooking, trim the green beans. Cut lemon into wedges. Roughly chop herbs. Finely chop garlic. Crush black peppercorns in a pestle and mortar or in their sachet using a rolling pin, then spread 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, then transfer to a large bowl to cool.

While green beans are cooking, pat salmon dry with paper towel, then drizzle with olive oil. Press salmon into peppercorn 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 herbs (reserve some for garnish!). Season, then stir to combine. To the bowl with the cooled green beans, add mixed leaves and a squeeze of lemon juice. Toss to combine.