Salmon with Creamy Dill Sauce

Transfer the carrot and green beans to a wok or deep frying pan and cover with a shallow layer of water. Add a pinch of salt and cover with the lid, then bring to the boil and allow to cook gently for 4 - 6 minutes. Drain if necessary, then set aside briefly. 

Heat a drizzle of olive oil in the same pan and fry half of the garlic for 1 minute. Return the vegetables to the pan and fry for 4 - 5 minutes, seasoning to taste with salt and pepper. In the meantime, finely chop the dill.

Did you know… green beans are high in potassium, which helps maintain a healthy blood pressure. They're also a good source of iron and folic acid, both of which help us feel more energised. 

Pat the salmon dry with kitchen paper and season with salt and pepper. Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the salmon for 2 - 3 minutes on its skin. Lower the heat, then fry for 2 minutes on the other side. Season to taste with salt and pepper, then remove from the pan and allow to rest under aluminium foil.

Melt the butter in the same pan and fry the flour with the rest of the garlic for 1 minute. Deglaze with the cream, then pour in the water and crumble in the stock cube (see pantry for amounts). Stir in the dill, then cook the sauce gently for 3 minutes.