Organic Salmon with Gnocchi, Green Beans, Tomatoes and Brown Butter
Place the quartered tomatoes on a parchment lined oven tray, season with salt and pepper and cook in a fan oven 120c for 1 hour.
Score the salmon fillets on the skin side and then pan fry the salmon skin side down on medium to high heat for 3-4 minutes, turn then fry for another 2-3 minutes (cook time will depend on the thickness of the salmon).
While the salmon is cooking boil the gnocchi for 2-3 minutes, drain, then fry in a pan with some oil for 2-3 minutes turning throughout. The gnocchi should have a nice golden colour all over.
Cook the trimmed green beans in salted boiling water for 2-3 minutes, drain and add to the gnocchi, season with salt and pepper.
Heat a pan until hot, add the butter and stir until the butter turns brown. Take off the heat, add a squeeze of lemon juice and the chopped parsley.
Place the gnocchi mix in the centre of the plate, placing the Salmon on top and arranging the tomatoes around the edge. Finally, drizzle the brown butter over the salmon and gnocchi, and serve.
Using all organic products:
2x organic salmon fillets
4x medium vine tomatoes - remove core and cut into quarters
250g potato gnocchi
100g green beans - trim the ends off
50g chilled butter - cut into 1cm cubes
1tbsp chopped parsley
Salt & black pepper