Seared Salmon & Sage Butter

Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the milk, the salt, 1/2 the butter and a pinch of pepper to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

While the potato is cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the green beans and cook, tossing, until just tender, 4-5 minutes. TIP: Add a dash of water to help the beans cook faster! Add 1/2 the garlic and cook until fragrant, 1 minute. Season with a pinch of salt and pepper. Transfer to a plate and cover to keep warm.

Pat the salmon dry with paper towel and season both sides with salt and pepper. Return the frying pan to a medium-high heat with a drizzle of olive oil. Once hot, add the salmon to the pan, skin-side down, and cook until just cooked through, 2-4 minutes each side (depending on thickness). Transfer to a plate. TIP: Salmon can be served slightly blushing in the middle.

Return the frying pan to a medium heat and add the remaining butter, the sage and remaining garlic. Cook until the butter has melted and browned slightly, 1-2 minutes. Remove the pan from the heat and add a squeeze of lemon juice and a pinch of pepper. Slice any remaining lemon into wedges. TIP: Seasoning is key in this sauce. Taste and add more lemon juice, salt or pepper if you like.