Lemon & black pepper crusted salmon

• baby new potatoes↗500g g
• lemon↗zest ½

  zest ½, then cut into wedges

• fresh white breadcrumbs↗4 tbsp tbsp
• butter↗25g g

  melted, plus a knob for the potatoes

• coarsely ground peppercorns↗1 ½ tsp tsp
• skinless salmon fillets↗4
• thyme sprigs↗a few

  leaves only

• cooked broccoli or spring greens↗

  to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Wash the potatoes and place in a large pan of cold, salted water. Cover and bring to the boil, then simmer for 15 mins until cooked.

2. 2

   While the potatoes cook, combine the lemon zest, breadcrumbs, butter and peppercorns. Put the salmon fillets in a large roasting tin and sprinkle 1 tbsp of crumbs on each fillet. Pop the lemon wedges in the tin and bake for 8-10 mins until the salmon is cooked and the crumb is golden and crunchy.

3. 3

   When the potatoes are cooked, drain in a colander and crush lightly. Add a knob of butter, season and scatter with the thyme. Serve with broccoli or spring greens.