Pistachio-crusted side of salmon

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 170°C/fan 150°C/gas mark 3. In a bowl, mix together the pistachios, breadcrumbs, half the parsley and the lemon zest.

Step 2

Place the salmon, skin-side down, diagonally on a large sheet of baking paper on a baking tray. Spread the soft cheese over the salmon, leaving a 2cm border all around. Press a layer of the pistachio mixture on top of the soft cheese. Fold up the baking paper and secure with kitchen string to make a sealed parcel. Bake in the oven for 30-35 minutes, or until just cooked through and starting to flake.

Step 3

Meanwhile, put the potatoes in a large pan of boiling water and cook for 20 minutes, until tender. Drain, tip into a serving bowl and scatter;the remaining parsley over the top.

Step 4

Whisk together the capers, lemon juice and sugar in a small bowl, then slowly whisk in the oil.

Step 5

Transfer the salmon to a platter and arrange the beetroot slices, cucumber and watercress around it. Drizzle the dressing over the salad and serve with the potatoes.

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