IRemove the skin from the fillet, cut into strips and pour over the lemon juice and 1tbsp extra virgin oil. Cover the dish and leave to marinate for about 20 minutes.

In a small pot boil the potato until tender. Drain and allow to cool slightly. Peel and slice.

In a frying pan, heat the remaining extra virgin olive oil, add the garlic and cook until golden. Add the sliced marrows, cover and cook for 5 to 7 minutes until just tender.

Add the salmon strips and marinade and fry gently for 2 minutes. Add the sliced potato and the tomatoes and heat through.

Sprinkle over the chopped parsley and season with salt and freshly ground pepper. Serve warm.