Salmon Cookies in lemon and oregano

Prep everything first: chop the aromatics, measure the lemon and oregano elements, and pat the salmon dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the salmon. Sear in a hot pan without crowding until a deep golden crust forms, then rest briefly.

Stir in the kalamata olives and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.

Add the baby potatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the topping and serve while hot.