Heat up a dash of oil and add smoked paprika, cayenne pepper, garlic powder and 1/2 of the lemon juice. Heat up for further 2-3 minutes. Add the salmon to the pan(skin down); cook till skin is crispy then flip to finish off. Tip: baste the salmon continuously to retain the moisture.
Poach the sliced potatoes in a boiling water for 3-5 minutes. Meanwhile shallow fry the onion and tomatoes for 5 minutes. Drain the potatoes and add to the onion and tomato. Add light soy sauce; cover and simmer till potatoes are crunchy and soft.
Blanch the broccoli in a salted boiled water for 3 minutes. Heat up the tomato pesto 2-3 minutes and add the other half of the lemon juice. Mix in fresh parsley and simmer 30 seconds.
Serving Suggestion
