1 (1.5 kg) side of salmon, skin on, scaled and pin-boned
6 sprig fresh rosemary
1.2 kg new potatoes
1 heaped teaspoon Dijon mustard
extra virgin olive oil
red or white wine vinegar
2 round lettuces
6 heaped tablespoons fat-free natural yoghurt
½ bunch (15 g) fresh dill or 1 heaped teaspoon dried dill
40 g feta cheese
1. Preheat the oven to 200ºC/400ºF/gas 6. Put the salmon into a large roasting tray, skin side up, and drizzle with olive oil (if I’ve got a jar of sun-dried tomatoes open, I like to use a bit of tasty oil from there instead, for free added flavour). Add a pinch of salt and pepper and rub all over the salmon, then strip over the rosemary leaves. Roast at the top of the oven for around 25 minutes, or until cooked through.
2. Meanwhile, scrub the potatoes and cook in a large pan of boiling salted water for 20 to 25 minutes, or until cooked through (timings will depend on the size and how fresh the potatoes are). Put the mustard and 2 tablespoons each of extra virgin olive oil and vinegar into a bowl with a pinch of salt and pepper and mix together. Wash the lettuce leaves whole (trimming the base), shake dry and scatter over a platter, then drizzle over the dressing.
3. Drain the potatoes and leave to steam dry while you mix the yoghurt with a drizzle of extra virgin olive oil and a splash of vinegar. Chop and add the dill, then toss with the potatoes, season to perfection and tip on to a second platter. Crumble the feta over the potatoes and lettuce.
4. Remove the salmon to another nice platter (you can serve it hot or at room temperature). Carefully peel off the salmon skin in one piece and put it back into the tray upside down, return it to the oven for a few minutes until golden and crispy, then lay it back on the salmon – when it cools, it’ll be crisp and delicious. Serve with the dressed new potatoes and lettuce, with lemon wedges on the side for squeezing over.
5. Tip: Check that the salmon is scaled before you start cooking, so you can make use of the delicious skin.