Simple salmon supper

Crispy skin salmon with almonds served with pan fried tender stem broccoli, sugar snaps, green beans, asparagus and chilli.

Serves one

Ingredients

1 large handful EACH of:

sugar snaps

TenderStem broccoli

Green beans

Asparagus

1 salmon fillet skin on

1 red chilli, finely sliced

Rapeseed or olive oil

Handful of flaked almonds

Salt and pepper

Method

Put a little oil in a large frying pan. Get the oil nice and hot and then fry the asparagus, sugar snaps, tenderStem broccoli and green beans in the pan for 3-5 or so minutes or until they are cooked but still have a bit of bite to them and are going golden brown in parts. Move the veg around in the pan from time to time to make sure they are evenly cooked. Once ready tip veg from the pan and set aside.

Put a tiny bit more oil in the pan and get it nice and hot. Season the salmon with salt and pepper and then add the salmon skin side down and leave to cook for about 5 minutes to get the skin nice and crispy. Then using tongs cook the fish for 15 seconds on each side, and finally flip the salmon skin side up and leave to sit in the pan until it is cooked to just how you like it.

Once it is ready, remove the salmon from the pan and place onto the serving plate. Sprinkle the almonds over the top. Throw the veg back in the pan with the chilli and salt and pepper for 30 seconds to reheat through. Then serve along along side the salmon