Salmon with Potato Salad & Watercress

Ingredients

2 Tassal Quick & Healthy frozen
   Tasmanian salmon fillets
6 x large desiree potatoes, chopped
into even pieces
1 Tblsp seeded mustard
½ cup mayonnaise
2 spring onions, chopped
½ cup parsley, chopped
2 cups watercress salad
2 lemons, quartered
1 tsp olive oil
Salt & pepper to taste

Defrost fillets in the fridge overnight. Boil potatoes for 8 minutes or until tender, then drain. Heat a fry pan to medium and add olive oil, then add the 4 fillets. Cook for 3-4 minutes each side. Meanwhile, mix potatoes, mustard, mayonnaise, spring onion and parsley together in a bowl. Serve salmon with potato salad and watercress.