Classic ingredients don’t need much to elevate them to a sensational meal. Take this delicious salmon – it just gets simply seared then topped with a sage-infused browned butter for a meal that’s low on effort and high on taste.
Always refer to the product label for the most accurate ingredient and allergen information.
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Trim the green beans. Finely chop the garlic (or use a garlic press). Cut the lemon in half. Pick the sage leaves.
Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the milk, the salt, 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 cook, tossing, until just tender, 4-5 minutes. TIP: Add a dash of water to help the beans cook faster! Add 1/2 the garlic and cook until fragrant, 1 minute. 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 until just cooked through, 2-4 minutes each side (depending on thickness). Transfer to a plate. TIP: Salmon can be served slightly blushing in the middle.
Return the frying pan to a medium heat and add the remaining butter, the sage and remaining garlic. Cook until the butter has melted and browned slightly, 1-2 minutes. Remove the pan from the heat and add a squeeze of lemon juice and a pinch of pepper. Slice any remaining lemon into wedges. TIP: Seasoning is key in this sauce. Taste and add more lemon juice, salt or pepper if you like.
Divide the mashed potato, salmon and garlicky green beans between plates. Spoon over the sage butter and serve with any remaining lemon wedges.