• 2 tbsp olive oil

  • 60g red onion, finely chopped

  • 1 rasher bacon, cut into lardons

  • 1 sprig rosemary, leaves removed, finely chopped

  • 1 large potato, quartered

  • 50ml cream

  • 50g butter

  • 200g salmon fillet

  • 2 whole sprigs rosemary

  • 50g asparagus

  • 50g green beans

  • Salt and pepper


  • 1.

    Cook potato in boiling water till tender, drain and mash or pass through a ricer.

  • 2.

    Heat the cream, pour over potato, add the butter and beat in to the potatoes, mixing till smooth; season with salt and pepper.

  • 3.

    Heat half the olive oil in a small frying pan, add the onion, bacon and chopped rosemary, sauté over a medium heat for 2 minutes. Set aside.

  • 4.

    Push rosemary stalks through the salmon and season salmon with salt and pepper.

  • 5.

    Re-heat the small pan and drizzle with remaining oil, carefully add the salmon skin side down and cook for 2 minutes over a high heat to crisp the skin. Turn over and cook for a further minute.

  • 6.

    Bring a large pan of salted water to the boil; add the asparagus and beans cooking till al dente - approximately 1 minute.

  • 7.

    Place the mash in the middle of the plate. Place salmon on top, spoon over the sautéed bacon and serve with the beans and asparagus on the side.

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