Pan-Fried Salmon with Pea Guacamole and Spiced Roast Potatoes

I've said it before and I'll say it again - simplicity is often best. Good quality salmon cooked to perfection with crispy skin and juicy meat, a zingy take on guacamole with peas, feta, lime and mint all brought together with the pure joy that is a roast potato.

I added some roast cherry tomatoes to this recipe as it's what I had in the fridge but you could leave them off or swap them for your favourite veg. This is a great dinner recipe as it's easy but totally satisfying and you could enjoy any leftovers hot or cold the next day for lunch.

Pan-Fried Salmon with Pea Guacamole and Spiced Roast Potatoes

Serves 2

2 tbsp oil (olive or rapeseed)

375g potatoes, cut into chunks

2 tsp garam masala

150g cherry tomatoes, on the vine

2 salmon fillets, skin on

sea salt and freshly ground black pepper

For the pea guacamole:

250g frozen peas

2 tbsp Greek yoghurt or crème fraîche

50g feta, crumbled

1 lime, juice and zest

handful fresh mint leaves

Heat the oven to 220C/200C fan/gas 7. Bring a large pan of well-salted water to the boil. Add the potatoes for 10-12 minutes or until the point of a sharp knife slips in easily. Drain well. Put half the oil in a roasting tin and put in the hot oven.

Meanwhile, make the guacamole. Boil the peas for 2 minutes in a pan of salted water. Drain then whiz with the rest of the ingredients either in a food processor or in a bowl with a stick blender. Season well with salt and pepper and set aside.

Take the hot roasting tin out of the oven and tip in the drained potatoes. Sprinkle with the garam masala and a good pinch of seasoning. Toss to coat then return to the oven and cook, turning halfway, for 25-30 minutes.

When the potatoes have 10 minutes left, add the tomatoes to the roasting tin with a little salt and pepper. Heat the remaining oil in a non-stick frying pan and cook the salmon, skin side down, over a medium heat. Once it's had 5 minutes, turn and cook for a minute more on the other three sides. Set aside to rest.

To serve, divide the pea guacamole between plates, followed by the potatoes, tomatoes and salmon.