Golden salmon steaks with sweet peas mash

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Step 1

Wash the carrots and potatoes, peel the swede, then chop it all into 2cm chunks.

Step 2

Cook the swede in a pan of boiling salted water for 10 minutes, then add the carrots and potatoes.

Step 3

Cook for another 15 minutes, or until just soft.

Step 4

Drain and steam dry for 1 minute, then mash.

Step 5

Finely chop and stir in half of the chives, along with the yoghurt, and season to perfection.

Step 6

Meanwhile, rub a non-stick frying pan on a medium heat with 1 teaspoon of oil, then add the salmon (you could use 2 x 120g fillets, if you prefer).

Step 7

Sprinkle over the fennel seeds and cook for 6 minutes, or until golden and cooked through, turning halfway.

Step 8

You don't need much oil, as the natural fat in the salmon will help it crisp up, while cooking the salmon on the bone ensures it stays juicy - it's cooked when you can easily remove the bone.

Step 9

Cook the peas in a small pan of boiling water, then drain and add to the salmon pan for 30 seconds, quickly shaking them around to take on some of that lovely flavour.

Step 10

Squeeze half the lemon juice over the salmon, and serve with the smashed veg, sprinkled with the rest of the chives, and extra wedges of lemon for squeezing over.