Fillet of Salmon with a Pancetta, Pea, and Baby Gem Stew

1. Heat a sauté pan over medium heat and add a splash of olive oil.
2. Once hot, add the pancetta lardons and fry until they start to become crispy.
3. Add the chopped garlic and continue to fry for another 20 seconds, making sure it doesn't burn.
4. Add the chopped baby gem lettuce and sauté for 1 minute to wilt.

1. Add the blanched fresh peas and the light chicken stock to the pan. Season to taste with salt and pepper.
2. Bring the mixture to a simmer and reduce it by half.
3. Add the double cream and continue to simmer, reducing by a third until the sauce has thickened slightly.
4. Stir in the chopped parsley and a squeeze of lemon juice. Remove the pan from the heat and keep it warm while you cook the fish.

1. Heat a separate non-stick frying pan over a medium heat and add a splash of olive oil.
2. Season the salmon fillets with salt and pepper.
3. Carefully place the fillets in the hot pan, skin-side down. Press down gently on the fish for a few seconds to ensure all the skin is in contact with the pan.
4. Cook for 2-4 minutes, without moving the fish, until the skin is golden and crispy and you can see the flesh is cooked about halfway up the side.
5. Flip the fillets over and cook for 1 more minute on the flesh side.
6. Flip the fillets back onto the skin-side for a final minute to ensure they're crisp, then remove the pan from the heat.

Gently reheat the pea and pancetta stew if needed. Divide the warm stew between two shallow bowls and place a crispy-skinned fillet of salmon on top of the stew in each bowl. Then drizzle with good-quality olive oil to serve immediately.