Salmon recipe

Bump up the best-for-you component with those vegetable-packed salmon fishcakes, served with a sparkling salad

Ingredients
500g potatoes, cut into chunks
85g broccoli, cut into small florets
pack of 2 poached salmon fillets
juice 1 lemon, plus wedges to serve
small bunch dill, chopped
1 tbsp sunflower oil
1 tbsp Dijon mustard
1 avocado, peeled, stoned and roughly chopped
100g cherry tomatoes halved
100g bag watercress

Method
Cover the potatoes in salted water, bring to the boil and simmer for 8-10 mins, until just tender, adding the broccoli 3 mins before the end of cooking time. Drain, allow it all to steam dry, then roughly mash. Flake in the salmon, add half the lemon juice and dill with some seasoning, then shape into 4 cakes.
Heat the oil in a pan and fry the cakes for 3 mins each side until golden. Meanwhile, mix remaining lemon juice with the mustard and seasoning, then set aside. Mix the avocado, tomatoes, and watercress and divide between plates. Serve one fish cake each with the salad, drizzled with dressing, and extra lemon wedges for squeezing over.