The celery factor will bring this classic salmon and broccoli dish to a new level!

Ingredients for 4 servings

300g potatoes, peeled and cut into chunks
500g celery, peeled and cut into chunks
6 spring onions, finely sliced
1 tsp vegetable oil
4 salmon fillets
4 tbsp low fat milk
2 tbsp fresh parsley, chopped
250g broccoli, broken into florets
salt and pepper to taste

Cook the celery and potatoes in boiling water for 20 minutes, until they become tender (the celery might need an extra 5 minutes) and sprinkle the spring onions to the saucepan 5 minutes before the end of cooking time.

When the celery and potatoes have been cooking for 10 minutes, start to prepare the salmon. Heat the vegetable oil in a frying pan. Arrange the salmon in the frying pan, skin side down. Cook over a high heat for 2-3 minutes, without moving the fillets. Then turn the salmon on the other side and cook for another 3-4 minutes at low heat.

Once the salmon is frying, put the broccoli on to cook in a little boiling water for 5-6 minutes. At this point, the salmon is ready and you can let it rest for a few minutes while making the mash.

Drain the celery, potatoes and spring onions and mash thoroughly. Pour and beat in the milk and parsley. Place the salmon fillets onto 4 plates and arrange the mash and the broccoli.