I adore salmon and find the best way to achieve the crispy skin is to cook the fish skin down on a piece of baking paper in the fry pan. Even better if you can peel off the skin and roast it in the oven until crispy like pork crackling – amazing!

Salmon with Lemon Lentils and Za’atar (pictured above).

Using a piece of baking paper lining a medium fry pan over medium heat, cook the salmon skin side down until crispy, and then on alternating sides until cooked to your liking.

To make the salad, drain half a tin of lentils (or soak and cook half a cup of dry lentils if you have the time) and combine with 2 teaspoons of za’atar and 1/4 preserved lemon.

Salmon with Orange and Cranberries

Using a piece of baking paper lining a medium fry pan over medium heat, cook the salmon skin side down until crispy, and then on alternating sides until cooked to your liking (I prefer mine almost raw but if you prefer it well cooked, look for a light pink colour in the middle).

For the salad, mix 1 cup of rocket and baby spinach, 1/2 tablespoon dried cranberries, 1/2 tablespoon sunflower seeds and 1/2 tablespoon pepitas nuts. Squeeze half an orange over the top of the salad and serve with the salmon.