Herby Seared Salmon & Veggie Fries

• Pat the salmon dry and season both sides. Add to the bowl with the remaining garlic & herb seasoning and a drizzle of olive oil. Add salmon and turn to coat. Set aside. TIP: Patting the skin dry helps it crisp up in the pan!

• Thinly slice radish and onion (see ingredients). • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Add onion chutney and a splash of water, stirring to combine. Transfer to a bowl.

• Heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the salmon, skin side down, and cook until just cooked through, 2-4 minutes each side. • Transfer to a plate to rest.

• In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. • Season and add mixed salad leaves and radish. Toss to coat.