Serves 2

This is a fast, tasty, healthy dish – prefect as a midweek meal because everything can be done on the stove top at the same time and all within 15 minutes. (Start with the potatoes as they take the longest.) Samphire is a very salty side green, so assuming there will be a forkful of samphire in every bite, I advise to season your dish with additional salt only if you feel it needs it.


8-10 baby potatoes
olive oil
small handful dill, chopped
125g samphire
2 fillets salmon
freshly ground black pepper
lemon wedges


Use a sharp knife to halve the potatoes. Place into a pan of cold, salted water and bring to the boil. Cook the potatoes until tender, then drain well before drizzling over with some olive oil. Set aside to keep warm and stir through the chopped dill just before serving.

In the meantime, bring a fresh pan of water to the boil and blanch the samphire for no longer than 1-2 minutes. Drain well and drizzle with a little olive oil and set aside to keep warm.

For the salmon, heat 2 tablespoons olive oil and place the salmon into the hot pan skin-side down, Cook until the skin is golden and crispy, then turn over and continue to cook the underside. It helps to put a lid on the pan to create an environment where the salmon can cook through sufficiently to your liking.

Serve the salmon with the dill potatoes and samphire. Grind black pepper over the dish and generously squeeze over the lemon.