Grilled salmon with minty courgette salad

Looking for a quick and easy mid-week meal? Jon Rotheram's recipe uses quick-cook salmon and some fresh seasonal greens for a simple supper he'd be happy to serve in a restaurant.

Ingredients

2 salmon filets4 courgettes1 red chilli, sliced½ clove garlic, grated2tbsp extra virgin olive oil1 lemon, juice and zest10g fresh mint100g frozen podded broad beans, defrosted100g frozen raw peas, defrosted

Method

• Slice the courgettes lengthways as thin as possible, using a peeler or a mandolin. Place in a bowl, and add the chilli, garlic, olive oil and lemon juice.

• Add the broad beans and peas to the salad bowl, and tear the mint. Toss all the ingredients together and place on a platter.

• Chargrill the salmon filets on a griddle pan skin side down to get crispy skin, about 4 minutes on each side

• Place the grilled salmon on the salad and serve

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