Herb-Crusted Salmon with Crushed New Potatoes

Ingredients

• 4 salmon fillets
• 500g/17.5oz new potatoes
• 2 tbsp parsley, chopped
• 1 tbsp dill, chopped
• 1 tbsp chives, chopped
• 1 tbsp Dijon mustard
• 1 lemon
• Olive oil
• Salt and pepper

Method

1. Bring a large pan of salted water to the boil, add the new potatoes and cook for 15–18 minutes until fork-tender.
2. Meanwhile, preheat the oven to 200°C/180 fan/400°F/gas mark 6. Mix the parsley, dill and chives with the Dijon mustard in a small bowl.
3. Place the salmon fillets on a lined baking tray, season with salt and pepper, then spread the herb and mustard mixture evenly over the top of each fillet.
4. Bake the salmon for 12–15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 63°C.
5. Drain the potatoes, return them to the pan and lightly crush with 1–2 tablespoons of olive oil and the juice of half the lemon.
6. Serve the salmon with the crushed potatoes and lemon wedges from the remaining half lemon.