Seared Salmon & Sage Butter

Add the potato to the saucepan of boiling water and cook for 10-15 minutes, or until easily pierced with a knife. Drain and return to the saucepan. Add the salt, milk, 1/2 the butter and a pinch of pepper to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

While the potato is cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the green beans and a dash of water and cook, tossing, for 4-5 minutes or until just tender. Add 1/2 the garlic and cook for 1 minute or until fragrant. Season with a pinch of salt and pepper. Transfer to a plate and cover to keep warm.

Pat the salmon dry with paper towel and season both sides with salt and pepper. Return the frying pan to a medium-high heat with a drizzle of olive oil. Once hot, add the salmon to the pan, skin-side down, and cook for 2-4 minutes on each side, or until just cooked through. Transfer to a plate. TIP: The cook time will vary depending on the size of the fillet.

Return the frying pan to a medium heat and add the remaining butter, the sage leaves and remaining garlic. Cook for 1-2 minutes, or until fragrant and the butter has melted and browned slightly. Remove the pan from the heat and add a squeeze of lemon juice and a pinch of pepper to the butter. Taste and add more lemon juice if you like. Slice any remaining lemon into wedges.