- 500g bag baby new potato, halved
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 150g pack smoked bacon lardon
- whole piece skinless salmon fillet, about 700g/1lb 9oz
- 200g frozen pea, defrosted
- 4 spring onion, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- splash white wine vinegar
- small handful mint, chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a large shallow roasting tin and toss with 1 tsp olive oil and some seasoning. Roast for 20 mins until just starting to colour, then scatter over the lardons and return to the oven for 10 mins to crisp up.
Remove the tin from the oven, push the potatoes and bacon to the sides and lay the salmon in the middle. Brush with remaining oil, season, then return to the oven and cook for 20 mins more until the salmon is just cooked through. Meanwhile, cook the peas in boiling water for 2 mins and drain.
When the fish is cooked, lift it to a serving dish. Stir the peas and spring onions through the potatoes, drizzle with a splash of vinegar, stir through the mint and season to taste. Spoon around the salmon and serve.