Baked Salmon and Creamy Chive Sauce

Meanwhile, trim the green beans. 

Finely chop the chives (use scissors if easier).

Peel and grate the garlic (or use a garlic press).

Lay the salmon fillets, skin-side down, onto a lined large baking tray.

Drizzle with oil, sprinkle over the lemon & herb seasoning, season with salt and pepper, then rub to coat.

When the potatoes have 10 mins left, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Once the salmon is in the oven, heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, then turn the heat down to medium and cook for 1 min.

Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins. Season with salt and pepper.

Transfer to a medium bowl and cover to keep warm.

Return the (now empty) frying pan to medium heat (no need to clean).

Add the creme fraiche, veg stock paste and water for the sauce (see pantry for amount). Bring to the boil and simmer until thickened, 2-3 mins. 

Once thickened, remove the sauce from the heat and stir through half the chives.