Green Goddess Salmon and Roast Potato Salad

Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into 3cm chunks, then put on the lined tray. Drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat. Roast for 25 mins or until golden and tender.

Meanwhile, bring a small saucepan of water to the boil for the eggs. Trim the beans and cut in half. Thinly slice the spring onion. Cook 2 eggs in the pan of boiling water for 6 mins for soft-boiled, or 8 mins for hard-boiled. Drain, then cool in cold water. Wipe the pan clean, then fill with water and bring to the boil for the beans.

Heat 2 tsp olive oil in a small frypan over medium-high heat. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking. Remove from the pan.

Add the mint and garlic seasoning and 60ml (¼ cup) water to the same pan and bring to the boil. Cook for 2 mins or until slightly reduced. Remove the pan from the heat. Meanwhile, add the beans to the pan of boiling water and cook for 2-3 mins until tender. Drain.

Peel and quarter the eggs. Combine the green goddess dressing and 1 tbs mayonnaise in a large bowl. Add the beans, potato and spring onion, season with salt and pepper, then toss to combine. Divide the salmon, potato salad and egg among plates. Drizzle with the warm mint and garlic dressing and enjoy!

If you have any on hand, toss some rocket or mint leaves (or both!) through the potato salad for a leafy vibe.