Seared Salmon & Creamy Parsley Sauce

• Meanwhile, roughly chop silverbeet and parsley. Thinly slice carrot into half-moons. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, until tender, 4-5 minutes. • Add silverbeet and half the garlic. Cook, until wilted and fragrant, 1-2 minutes. Transfer to a bowl. Season and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Wash out frying pan and return to medium-high heat with a drizzle of olive oil. Cook remaining garlic, until fragrant, 1 minute. • Stir in light cooking cream, parsley and vegetable stock powder (see ingredients) and cook until slightly thickened, 2-3 minutes.

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