Potato and lentil salad with radish, mange tout with grilled salmon

Ingredients

• 800g firm potatoes, such as Charlotte or Maris Peer, quartered
• 4 salmon fillets
• 390g tinned green lentils, drained
• 100g radish, finely sliced
• 150g mange tout, shredded
• 2 tbsp freshly chopped parsley
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• ½ tbsp wholegrain mustard
• 1 clove garlic, crushed

Method

Heat the grill to medium/high. Place the potatoes in a saucepan of boiling water and boil for 10 minutes or until tender.

Place the salmon on a baking tray skin side down and grill for 8 minutes until golden and cooked through.

Meanwhile place the lentils, radish, mange tout and parsley in a bowl. Drain the potatoes and add to the bowl.

Mix the olive oil, red wine vinegar, wholegrain mustard and garlic together.

Spoon the salad onto plates, top with the salmon fillets and drizzle over the dressing to serve.

Our thanks to the Potato Council for providing this recipe.

Try one of our other simple salmon recipes, including ideas for smoked salmon and different ways to cook salmon fillets, such as grilled salmon fillets with Cajun spices and blueberry-glazed salmon.