Prep the salmon. Place the salmon in tin foil, sprinkle with salt and pepper, and place thin slices of lime on top. Loosely wrap.
Chop the new potatoes in half and boil for 20 mins
Once the potatoes have been on for 5 minutes, put the salmon in the oven at 200° for 15 mins
Meanwhile, in a frying pan, fry off a dessert spoon of Thai green curry paste on a medium heat for no longer than a minute – just to release the flavours
Add 200ml coconut milk into the pan, then crumble in 1/4 to 1/2 veg stock cube (to taste), juice from half a lime and fish sauce
Heat through till it starts to simmer, then keep on a low heat
Meanwhile, finely chop a good handful of coriander
Place green beans in a Pyrex bowl with a splash of water and salt, cover with a plate and steam in the microwave for 4 minutes on high.
Once the potatoes have finished boiling, drain them, then add a glug of olive oil, a pinch of salt and pepper, and the majority of the coriander into the saucepan and give it a good shake (or crush slightly with a masher and mix)
Plate up and sprinkle on the remainder of the coriander for garnish
