Citrus and Herb Baked Salmon with Smashed Potatoes and Rocket & Spinach Salad

Preheat oven to 200°C. Line 2 baking trays. Place chat potatoes in a microwave safe bowl with a little water, covered with a saucer or cling wrap and cook for 7-8 minutes until soft. Gently squash the potatoes on one of the baking trays. Be careful, do not completely mash them. Drizzle with olive oil, salt and pepper and bake for 20-25 minutes.

Zest lemon and cut into wedges. Peel and mince garlic. Pick and finely chop flatleaf parsley and thyme. Combine herbs, garlic, brown sugar, zest, 2.5 tbsp olive oil, salt and pepper.

Coat salmon fillets with the rub, place on the 2nd baking tray and add to oven with 12 minutes remaining on potatoes. Bake salmon to your liking. We like to keep it a little pink in the centre.

Dress the rocket & baby spinach with a squeeze of lemon juice, olive oil, salt and pepper.

Serve the crispy potatoes with a piece of salmon on the top and rocket & spinach salad on the side. Garnish with any remaining lemon.

Preheat oven to 200°C. Line 2 baking trays. Place chat potatoes in a microwave safe bowl with a little water, covered with a saucer or cling wrap and cook for 7-8 minutes until soft. Gently squash the potatoes on one of the baking trays. Be careful, do not completely mash them. Drizzle with olive oil, salt and pepper and bake for 20-25 minutes.

Zest lemon and cut into wedges. Peel and mince garlic. Pick and finely chop flatleaf parsley and thyme. Combine herbs, garlic, brown sugar, zest, 3 tbsp olive oil, salt and pepper.

Coat salmon fillets with the rub, place on the 2nd baking tray and add to oven with 12 minutes remaining on potatoes. Bake salmon to your liking. We like to keep it a little pink in the centre.

Dress the rocket & baby spinach with a squeeze of lemon juice, olive oil, salt and pepper.

Serve the crispy potatoes with a piece of salmon on the top and rocket & spinach salad on the side. Garnish with any remaining lemon.

Preheat oven to 200°C. Line 2 baking trays. Place chat potatoes in a microwave safe bowl with a little water, covered with a saucer or cling wrap and cook for 7-8 minutes until soft. Gently squash the potatoes on one of the baking trays. Be careful, do not completely mash them. Drizzle with olive oil, salt and pepper and bake for 20-25 minutes.

Zest lemon and cut into wedges. Peel and mince garlic. Pick and finely chop flatleaf parsley and thyme. Combine herbs, garlic, brown sugar, zest, 2 tbsp olive oil, salt and pepper.

Coat salmon fillets with the rub, place on the 2nd baking tray and add to oven with 12 minutes remaining on potatoes. Bake salmon to your liking. We like to keep it a little pink in the centre.

Dress the rocket & baby spinach with a squeeze of lemon juice, olive oil, salt and pepper.

Serve the crispy potatoes with a piece of salmon on the top and rocket & spinach salad on the side. Garnish with any remaining lemon.

Preheat oven to 200°C. Line 2 baking trays. Place chat potatoes in a microwave safe bowl with a little water, covered with a saucer or cling wrap and cook for 7-8 minutes until soft. Gently squash the potatoes on one of the baking trays. Be careful, do not completely mash them. Drizzle with olive oil, salt and pepper and bake for 20-25 minutes.

Zest lemon and cut into wedges. Peel and mince garlic. Pick and finely chop flatleaf parsley and thyme. Combine herbs, garlic, brown sugar, zest, 2 tbsp olive oil, salt and pepper.

Coat salmon fillets with the rub, place on the 2nd baking tray and add to oven with 12 minutes remaining on potatoes. Bake salmon to your liking. We like to keep it a little pink in the centre.

Dress the rocket & baby spinach with a squeeze of lemon juice, olive oil, salt and pepper.

Serve the crispy potatoes with a piece of salmon on the top and rocket & spinach salad on the side. Garnish with any remaining lemon.

Preheat oven to 200°C. Line 2 baking trays. Place chat potatoes in a microwave safe bowl with a little water, covered with a saucer or cling wrap and cook for 7-8 minutes until soft. Gently squash the potatoes on one of the baking trays. Be careful, do not completely mash them. Drizzle with olive oil, salt and pepper and bake for 20-25 minutes.

Zest lemon and cut into wedges. Peel and mince garlic. Pick and finely chop flatleaf parsley and thyme. Combine herbs, garlic, brown sugar, zest, 2 tbsp olive oil, salt and pepper.

Coat salmon fillets with the rub, place on the 2nd baking tray and add to oven with 12 minutes remaining on potatoes. Bake salmon to your liking. We like to keep it a little pink in the centre.

Dress the rocket & baby spinach with a squeeze of lemon juice, olive oil, salt and pepper.

Serve the crispy potatoes with a piece of salmon on the top and rocket & spinach salad on the side. Garnish with any remaining lemon.

Preheat oven to 200°C. Line 2 baking trays. Place chat potatoes in a microwave safe bowl with a little water, covered with a saucer or cling wrap and cook for 7-8 minutes until soft. Gently squash the potatoes on one of the baking trays. Be careful, do not completely mash them. Drizzle with olive oil, salt and pepper and bake for 20-25 minutes.

Zest lemon and cut into wedges. Peel and mince garlic. Pick and finely chop flatleaf parsley and thyme. Combine herbs, garlic, brown sugar, zest, 2 tbsp olive oil, salt and pepper.

Coat salmon fillets with the rub, place on the 2nd baking tray and add to oven with 12 minutes remaining on potatoes. Bake salmon to your liking. We like to keep it a little pink in the centre.

Dress the rocket & baby spinach with a squeeze of lemon juice, olive oil, salt and pepper.

Serve the crispy potatoes with a piece of salmon on the top and rocket & spinach salad on the side. Garnish with any remaining lemon.