For the lemon, honey & mustard dressing
Chop the new potatoes in halves (or larger ones into 4).
Bring a pan of salted water to the boil and once boiling add the chopped new potatoes and cook until soft (about 30 minutes).
Cook your salmon according to the instructions on the packet (I roasted mine wrapped in foil for 30 minutes at 200ºC fan).
While the salmon and potatoes are cooking make the salad dressing. Crush the garlic clove, then add the other ingredients (juice of 1 lemon, 1 tbsp olive oil, 1 tsp runny honey, 1 tsp wholegrain mustard) and mix to combine. Add a little salt according to your own taste.
Once the salmon and potatoes are cooked build the salad. Split the salad leaves between two plates, drain the potatoes and sprinkle them on top of the salad. Use two forks to flake the salmon into bite-sized chunks and sprinkle that on top. Finish by drizzling over the salad dressing just before serving.
Calories: 479kcal | Carbohydrates: 21.5g | Protein: 30.6g | Fat: 29.6g | Saturated Fat: 4.8g | Sodium: 280mg | Fiber: 1.9g | Sugar: 4.3g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.