• Bring a medium saucepan of lightly salted water to the boil. Peel potato, then cut into bite-sized chunks. Zest lemon to get a pinch, then slice into wedges. • Cook potato in the boiling water until easily pierced with a fork, 10-12 minutes. • Drain potato, then return to saucepan. Add a squeeze of lemon juice, the lemon zest, the salt and dill & parsley mayonnaise. Toss until well coated. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!

• While the potato is cooking, combine the plain flour and lemon pepper seasoning on a plate. Season with salt and pepper. • Pat salmon dry, then add to flour mixture and turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-3 minutes each side (depending on thickness). TIP: Patting the salmon skin dry helps it crisp up in the pan!

• While the salmon is cooking, thinly slice cucumber into half-moons. Thinly slice apple. • In a medium bowl, combine a drizzle of olive oil and balsamic vinegar. Season, then add cucumber, apple and mixed salad leaves. Toss to coat.

• Divide lemon pepper salmon, dill and parsley potato salad and apple salad between plates. • Serve with any remaining lemon wedges. Enjoy!