250g new potatoes
1.5 tbsp olive oil
2 salmon fillets (about 130g each)
30g smoked bacon lardons
100g frozen peas
2 spring onions, finely sliced
100ml crème fraîche
1/4 tsp English mustard
1/2 tbsp dill, finely chopped, plus extra to garnish
1/2 tbsp drained capers, roughly chopped
½ lemon, cut into wedges, to serve

Preheat the oven to gas 7, 220°C, fan 200°C. Cook the potatoes in a pan of boiling water for 20-25 mins, until tender. Drain and return to the pan. Using the back of a fork, lightly crush the potatoes.

Meanwhile, rub 1 tbsp of the oil over the salmon fillets, put on a baking sheet lined with foil and season. Roast in the oven for 8-10 mins, until cooked through.

Heat a non-stick frying pan over a high heat. Add the lardons and stir-fry for 4-5 mins, until crisp. Add the potatoes and fry for 1 min to colour. Mix in the peas and cook, stirring occasionally, for 1-2 mins until defrosted and heated through.

Heat the remaining oil in a separate frying pan over a medium heat. Add the spring onions and cook, stirring occasionally, for 2-3 mins to soften. Mix in the crème fraîche, mustard, dill and capers, adding a dash of water if the sauce seems a little thick. Season and bring to the boil then remove from the heat.

To serve, divide the salmon and potatoes between 4 plates and spoon over the sauce. Garnish with a little chopped dill and lemon wedges on the side.