Creamy Pesto Baked Salmon and Herby Smashed Potatoes

In the meantime, zest and cut the lemon into wedges.

In a small bowl, combine the breadcrumbs, olive oil for the crumb (see pantry for amount) and half the lemon zest, then season with salt and pepper.

Put the cream cheese and pesto in another small bowl and mix well.

Pat the salmon dry with kitchen paper. Lay the salmon, skin-side down, onto one side of a lined baking tray. Spread the creamy topping over the flesh. Sprinkle over the zesty crumb, then set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.

When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato. Drizzle the smashed potatoes with more oil, and return to the top shelf of your oven until crispy and golden, 10-15 mins.

While the smashed potatoes cook, peel and grate the garlic (or use a garlic press).

Trim the bottom 2cm from the asparagus and discard.

Add the asparagus to the other side of the salmon baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Return the tray to the oven for the remaining time, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Meanwhile, wipe out one of the small bowls. Add the remaining lemon zest and mayonnaise, then mix together.

About 5 mins before you're ready to serve, heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the peas and stir-fry for 2-3 mins.

Add the garlic and fry until fragrant, 1 min, then remove from the heat and squeeze in some lemon juice.