A simple, yet delicious and healthy dish that is sure to be a crowd-pleaser.


·       4 chat potatoes, washed

·       1 handful bean sprouts

·       1 bunch spinach, stalk trimmed and shredded

·       1 teaspoon olive oil

·       2 x 150g salmon fillets

·       1 teaspoon pepper

·       1 clove garlic, crushed

·       2 teaspoons lemon juice

·       2 teaspoons soy sauce

·       1 teaspoon sesame oil

Steam the potatoes in a microwave for 8 minutes. Wash the spinach and cook in a saucepan over medium heat for a few minutes, covered, until starting to wilt. Transfer to a colander and squeeze out excess moisture.

Heat a non-stick frying pan over medium heat and cook the salmon for about 2 minutes on each side. Remove from the pan and cover with foil to keep warm.

Heat the olive oil in a large, non-stick pan or wok. Stir in the garlic, then add the bean shoots and spinach. Season with pepper. Transfer to a plate, top with the salmon and garnish with the potatoes.

Combine lemon juice, soy sauce and sesame oil in a bowl. Spoon over the salmon and spinach and serve immediately.

Melanie McGrice in the kitchen

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