Honey-Glazed Salmon & Garlic Crushed Potatoes

• Meanwhile, cut potato into large chunks. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain.

• Meanwhile, finely chop garlic. Zest lemon to get a good pinch and slice into wedges. • In a small bowl, combine lemon zest, mayonnaise and a pinch of salt and pepper. • In a medium bowl, combine salmon, garlic & herb seasoning and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Remove the pan from heat, then add a drizzle of honey, turning salmon to coat. Transfer to a plate and cover with foil to rest for 5 minutes.

• Return saucepan to medium-high heat, add the butter and garlic and cook, stirring, until fragrant, 1 minute. • Add a generous squeeze of lemon juice and chicken-style stock powder. Stir to combine, then remove from heat. • Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm. TIP: Add a splash of water if the potato looks dry!