Roast salmon with peas, potatoes & bacon

A brilliant all-in-one dish that’s perfect for a Friday night fish supper with friends.

TAKES 1 HOUR 25 MINUTES • SERVES 4

500g bag new potatoes, halved

2 tsp olive oil

150g pack smoked bacon lardons

whole piece skinless salmon fillet (about 700g/1lb 9oz)

200g/7oz frozen peas, defrosted

4 spring onions, sliced

splash white wine vinegar

small handful mint, chopped

1 Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a large shallow roasting tin and toss with 1 teaspoon of the olive oil and some seasoning. Roast for 20 minutes until just starting to colour, then scatter over the lardons and return to the oven for 10 minutes to crisp up.

2 Remove the tin from the oven, push the potatoes and bacon to the sides and lay the salmon in the middle. Brush with the remaining oil, season, then return to the oven and cook for 20 minutes more until the salmon is just cooked through. Meanwhile, cook the peas in boiling water for 2 minutes and drain.

3 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.

PER SERVING 548 kcals, protein 48g, carbs 24g, fat 29g, sat fat 7g, fibre 4g, sugar 3g, salt 1.3g