Oven-Baked Lemon Salmon and Caper Dill Salsa

Put the potatoes onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer, cut-side down. When the oven is hot, roast the potatoes on the top shelf, 20 mins.
Meanwhile, lay the salmon fillets, skin-side down, onto a baking tray lined with baking paper. Season with salt and pepper. Drizzle with a little oil and sprinkle over the lemon zest. Set aside for now. IMPORTANT: Wash your hands and equipment after handling raw fish.

To make the salsa, pop the capers and dill in a small bowl with the olive oil for the salsa (see ingredients for amount). Squeeze in half the lemon juice and season with pepper. Mix well, then set your salsa aside.
For the dressing, squeeze the rest of the lemon juice into a medium bowl mix in the olive oil for the dressing (see ingredients for amount). Add a pinch of sugar (if you have any) and season with salt and pepper. Mix together, then set your dressing aside.

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 half. Drizzle the smashed potatoes with more oil and return to the top shelf until crispy and golden, 10-15 mins.
At the same time, pop the salmon on the middle shelf to roast until cooked through, 10-15 mins. IMPORTANT: The salmon is cooked when opaque in the middle.

Meanwhile, cut each beetroot into 6 wedges. Add to the dressing bowl along with the pea shoots.
Crumble in the Greek style salad cheese, then toss to coat.