Crispy Salmon with Herb Crushed Potatoes

• 1 salmon fillets, skin on
• 250 g new potatoes
• 5 g dill and parsley, chopped
• 1 tbsp olive oil
• 0.5 lemon, cut into wedges

Directions

1. 1Boil the new potatoes in salted water for 18 minutes, until a knife slides in easily. Drain and crush them lightly with a fork.
2. 2Toss the crushed potatoes with 1 tablespoon of the olive oil and the chopped dill and parsley, and season.
3. 3Season the salmon and fry skin-side down in the remaining oil over medium-high heat for 5 minutes, then 2 minutes on the other side, until the centre reaches 55–60°C and flakes.
4. 4Serve the salmon on the potatoes with lemon wedges alongside.