Warm seasonal salmon salad

Hassleback the potatoes (twice, so slice each way across the potatoes to create a pattern on the top) then pop on to boil for 10 mins, then roast in the oven for about 20 mins with the salmon and lots of sea salt and extra virgin olive oil.

Prepare the salad by tossing some mixed leaves, half cherry toms, sliced beets, and stripsof cucumber.

For the dressing in a belder blitz 1/2 a mango, a drizzle of olive oil, a splash of red wine vinegar, salt pepper and a pinch of chilli flakes. add a squeeze of lime if you fancy it.

Once the slamon is cooked and the skin is crispy remove from the oven along with the potatoes and pop ontop of the salad.

Drizzle the mango dressing generously over the salmon, salad and potatoes.