Roasted salmon and baby potatoes

Serves 2 Ingredients 350g baby potatoes, halved lengthways 2 teaspoons olive oil Salt and freshly ground black pepper 2 thick salmon fillets (about 400g total) Method PREHEAT oven to 200°C. TOSS potatoes with oil, season and spread out on a baking tray. Roast for 20 minutes. TOSS potatoes and push to one side of tray, to make enough room for the fish. Add salmon and roast for 10-15 minutes until cooked through. SERVE with chimichurri sauce or lemon caper sauce. SAUCES Chimichurri sauce Serves 6-8 Ingredients 35g parsley, very finely chopped 35g coriander, very finely chopped 1 French shallot, finely diced 2 garlic cloves, very finely chopped juice of ½ lemon 2 tablespoons red wine vinegar pinch of chilli flakes (optional) 125ml olive oil Salt and freshly ground black pepper Method MIX herbs with shallot, garlic, lemon juice, vinegar and chilli. Whisk in olive oil and season. LEAVE for 30 minutes to let flavours combine. Store in refrigerator in a sealed jar for up to 2-3 days. Serve at room temperature with roasted salmon and baby potatoes Lemon caper sauce Serves 4 Ingredients 5 tablespoons olive oil 1 French shallot, finely diced 1 garlic clove, very finely chopped 1-2 anchovies, very finely chopped 50ml fresh squeezed lemon juice 2 tablespoons capers, chopped Freshly ground black pepper Method HEAT 3 tablespoons oil in a pan over medium heat and saute shallot and garlic until translucent but not brown. ADD anchovies and stir for 1 minute. Add lemon juice and capers and cook for 2-3 minutes until slightly reduced. Stir in remaining oil. Season with pepper.