Herb-Crusted Salmon with Roasted New Potatoes and Pea Purée

Ingredients

• 4 salmon fillets
• 600 g new potatoes
• 300 g frozen peas
• 15 g fresh dill
• 15 g fresh parsley
• 1 lemon
• 3 tbsp olive oil
• 3 tbsp crème fraîche

Method

1. 1

   Preheat the oven to 200°C/180°C fan. Halve the new potatoes, toss with 2 tbsp olive oil and season well, then roast on a tray for 30 minutes until golden.

2. 2

   Finely chop the dill and parsley and mix with 1 tbsp olive oil and a pinch of salt to make the herb crust. Press firmly onto the top of each salmon fillet.

3. 3

   Place the salmon on a lined baking tray and bake for 12-15 minutes until just cooked through.

4. 4

   Cook the peas in boiling salted water for 3 minutes, drain, then blend with the crème fraîche, a squeeze of lemon juice and seasoning until smooth.

5. 5

   Serve each salmon fillet on a pool of pea purée with the roasted new potatoes alongside and a wedge of lemon.