Pan-Seared Salmon in Creamy Mustard Sauce

Meanwhile, halve, peel and chop the shallot into small pieces. Roughly chop the dill (stalks and all). Peel and grate the garlic (or use a garlic press).

When 10 mins of potato cooking time remain, heat a drizzle of oil in a frying pan on high heat. Season the salmon with salt and pepper. Once hot, carefully place the salmon into the pan, skin-side down. Cook for 4-5 mins before turning over and cooking for 3-4 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. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Bring a medium saucepan of water to the boil with 1/2 tsp salt for the peas. Once the salmon is cooked, transfer to a plate and loosely cover with foil to keep warm. Pop the (now empty) frying pan back on medium heat with a drizzle of oil. Add the shallot and cook until softened, 2-3 mins. Add the garlic and cook for 1 min more. Stir in the vegetable stock paste, creme fraiche, dill, mustard and the water for the sauce (see ingredients for both amounts). Bring to the boil then remove from the heat.

Meanwhile, pop the peas into the boiling water and cook for 2-3 mins. Drain in a colander and return to the pan. Add a knob of butter (if you have any) and season with salt and pepper. Cover with a lid or foil to keep warm.