Seared Salmon & Mint Sauce

• Place potato on a lined oven tray, drizzle with olive oil and season with the salt and a pinch of pepper. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. De-stem and roughly chop silverbeet. Thinly slice white and light green parts of leek.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook silverbeet and leek, tossing, until tender, 4-5 minutes. Transfer to a bowl. • In the last minute of cook time, add garlic and cook until fragrant, 1 minute. Transfer garlicky greens to the serving plates.

TIP: Add a dash of water to the pan to help speed up the veggie cooking process.

• When the potatoes have 10 minutes cook time remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

TIP: Patting the skin dry helps it crisp up in the pan!