Oven Baked Lemon Salmon and Caper Dill Salsa

Add the potatoes to the boiling water and cook until just tender, 12-15 mins, then drain well in a colander and set aside. While the potatoes cook, pop the salmon fillets on a baking tray lined with baking paper. Drizzle with oil, season with salt and pepper and sprinkle the lemon zest over the fish, set aside. IMPORTANT: Wash your hands after handling raw fish. Chop each beetroot into 6 segments.

Meanwhile, pop the capers and dill in a small bowl and add the olive oil (see ingredients list for amount). Squeeze in half the lemon juice and season with pepper. Stir together and set aside. Squeeze the rest of the lemon juice into a larger bowl and add the olive oil (see ingredients for amount). Add a pinch of sugar and season with salt and pepper. Stir and set aside.

Once the potatoes are cooked and drained, roast the salmon on the top shelf of your oven until cooked, 10-12 mins. IMPORTANT: The salmon is cooked when opaque all the way through.

Meanwhile, heat a drizzle of oil in a large frying pan on medium high heat. Add the potatoes to the pan and crush them lightly with a fork. Fry, turning occasionally, until golden, 8-10 mins. Once cooked, remove from the heat. Add the beetroot and pea shoots to the salad dressing. Crumble in the Feta and toss to coat.