Pan-Seared Salmon and Warm Tomato Salsa

Meanwhile, zest and halve the lemon. Chop the tomatoes into small 1cm pieces.

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

Put the pesto into a medium bowl and add a squeeze of lemon juice.

Mix in the olive oil for the dressing (see pantry for amount), then set aside.

When the potatoes have 10 mins left, heat a drizzle of oil in a frying pan on medium-high heat. Pat the salmon dry with kitchen paper and season.

Once hot, carefully lay the fish into the pan, skin-side down. Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.

When cooked, transfer to a plate to rest and cover with foil to keep warm. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Wipe out your (now empty) frying pan and pop on medium heat with the olive oil for the salsa (see pantry for amount).

Once hot, add the chopped tomato and cook until just warmed through, 1-2 mins.

Gently stir in the garlic and lemon zest and cook until fragrant, 30 secs. Squeeze in some lemon juice and season with salt and pepper.

Taste and season again if needed, then remove from the heat.