Recipes :Grilled salmon with lemon courgettes

Salmon is always best when kept simple to let its flavour speak for itself. Serve with courgettes with a citrus twist

• 2 handfuls of small, salad potato , skin on
• olive oil for frying
• 2 salmon fillets , skin on
• 4 courgettes , sliced
• 1 garlic clove , crushed
• 1 lemon , zested and juiced
• 2 handfuls of basil leaves

1. Boil the potatoes for 15 minutes until tender. Drain, cool a little and halve. Heat 1/ 2 tbsp olive oil in a separate pan and add the courgettes. Stir and fry for 3 minutes until they start to brown at the edges.
2. Add the garlic and lemon zest and cook until fragrant. Season and add the lemon juice - they should be very lemony. Stir through the basil and potato halves.
3. Meanwhile, heat a non-stick pan with a little oil. Cook the salmon fillets skin-side down for about 5 minutes, until the skin is golden brown and crisp, then turn over and cook for 1 minute. Serve the courgettes with the salmon.

Per serving

397 kcalories, protein 33,8g, carbohydrate 10,2g, fat 24,8 g, saturated fat 4,5g, fibre 10,5g, salt 2,4 g