Seared Salmon & Sage Butter

• Meanwhile, thinly slice carrot into sticks. Trim green beans. Finely chop garlic. Slice lemon into wedges. Pick and finely slice sage. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot and green beans, until tender, 4-5 minutes. • Add half the garlic and cook, until fragrant, 1 minute. 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. Transfer to a plate. • Wash out frying pan and return to medium heat with the remaining butter and a drizzle of olive oil. • Cook sage and remaining garlic, until fragrant and butter is slightly browned, 2-3 minutes. Add a good squeeze of lemon juice and season.

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

• Divide mashed potato, garlicky veggies and seared salmon between plates. • Pour sage butter over salmon. Enjoy!