Roast salmon & roast baby potatoes

You may not need all of the potatoes in this recipe, so use leftovers in a potato salad or chopped up in soups and stews. If you need more, use 750g. If you have any leftover salmon and peas, use it up in our pasta recipe on p108.

SERVES 4 PREP 5 mins COOK 50 mins EASY

500g baby potatoes, halved if large

1 tbsp olive oil 2 tbsp butter 500g piece skinless salmon fillet

2 lemons, halved 250g frozen peas 2 tbsp crème fraîche, plus extra to serve (optional) 1 tbsp chopped dill or mint (optional)

1 Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10 mins until just tender, drain and steam-dry for a few mins. Toss the potatoes in the oil and butter, then tip onto a baking tray. Roast for 20 mins. Push the potatoes to one side and put the salmon on the other side, and add the lemon halves. Season. Return the tray to the oven for 15-20 mins until everything is cooked through – check the centre of the salmon with the tip of a knife.

2 Cook the peas in simmering water for 2 mins, drain and tip into a bowl. Add the crème fraîche and herbs, if using. Break the salmon into chunks to serve and squeeze over the lemon. Serve the salmon with the potatoes and peas, and some extra crème fraîche on the side, if you like.

GOOD TO KNOW omega-3 • gluten free

PER SERVING 482 kcals • fat 28g • saturates 9g • carbs 24g • sugars 5g • fibre 5g • protein 32g • salt 0.2g