Herb-Crusted Salmon With Hasselback Potatoes

Preheat the oven to 200°C. Place each potato between two wooden spoon handles and make thin slices across the top without cutting all the way through. Pat the salmon dry. Mix the breadcrumbs, Parmesan, garlic, chopped dill and lemon zest in a small bowl.

Place the hasselback potatoes on a baking tray. Brush with 2 tablespoons of olive oil, season with half the salt and black pepper, and roast for 35–40 minutes until the slices begin to open and the potatoes are nearly tender.

Season the salmon lightly with the remaining salt and black pepper. Brush the tops with a little olive oil, then press the herb, breadcrumb and Parmesan mixture firmly over each fillet to form an even crust.

Heat the remaining olive oil in an ovenproof frying pan over medium-high heat. Add the salmon and cook for 2–3 minutes to colour the underside. Keep the herb crust facing upwards so it stays intact.

Transfer the salmon to the oven alongside the potatoes. Bake for 8–12 minutes, depending on thickness, until the salmon is cooked through and flakes easily and the herb crust is golden. Give the potatoes a final brush with tray juices if desired.

Rest the salmon for 2 minutes. Squeeze fresh lemon juice over the fish and potatoes, scatter with extra dill and serve immediately with the crisp hasselback potatoes.