Method
- Place the sliced potatoes into a bowl. Season with salt & pepper and ½ tsp of paprika. Drizzle with a little olive oil and mix. Place the potatoes onto a parchment-lined baking tray, spread evenly. Roast in the oven (200°c fan) for 20 minutes.
- While the potatoes are cooking season the salmon portions with salt, pepper and a pinch of paprika and place on a parchment-lined baking tray. Drizzle with a little olive oil.
- Remove the potatoes from the oven and gently stir. Turn the oven down to 180°c fan and place the potatoes back in the oven along with the salmon and cook for further 20 minutes or until the potatoes are golden and the salmon is cook through
- 5 minutes before the salmon is ready make the dressing. Melt the butter in a pan add the pinenuts and cook on a medium to low heat for 2-3 minutes until golden. Remove from the heat and add the capers and parsley. Season with black pepper and a squeeze of lemon juice. Stir through.
Method- Butterbean puree
- Put all the ingredients into a food processor or blender and blitz until smooth (for a smoother texture pass the butterbean puree through a fine sieve).
- Place in a bowl, cover with cling film and place in the fridge until required (this can be made a day in advance)
- To heat up place in a microwaveable bowl and microwave for 1 -2 minutes until hot (stir halfway through cooking). Alternatively place into a pan and gently warm through.
Assembly
Heat up the butterbean puree and divide between 4 plates (spoon the butterbean puree into the centre of the plate and then with the back of a spoon stir the puree to make a well). Place the roast potatoes in the well. Top the potatoes with the salmon. Finish by drizzling the pinenut & caper butter over the salmon and potatoes
