Baked Salmon with Creamy Potato Salad and Caper Pea Smash

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a small pot of water to the boil.
2. Toss potatoes on prepared tray with a drizzle of oil and season with salt and pepper. Bake for about 25 minutes, until tender. Turn once during cooking. While potatoes cook, thinly slice spring onions. Thinly slice cabbage until you have 3 cups worth. Set both aside in a large bowl with baby spinach.
3. Pat salmon dry with paper towels, remove any remaining scales or pin bones and cut into 4-5 pieces. Season with salt and sprinkle first measure of lemon zest on flesh-side of salmon (if using). Cut zested lemon into wedges and set aside.
4. When potatoes have 8 minutes cook time remaining, push potatoes to one side of tray and place salmon, skin-sidedown, on other side. Bake for 6-8 minutes for medium-rare (depending on thickness), or until cooked to your liking.
5. While salmon is cooking, cook peas in pot of boiling water for 1-2 minutes, until bright green and tender. Drain then add back to pot with butter, capers and second measure of lemon zest (if using). Roughly smash using a potato masher or fork. Season to taste with salt and pepper and cover to keep warm.
6. When potatoes have finished cooking, add to bowl with salad veggies, along with first measure of aioli. Toss lightly to combine and season to taste with salt and pepper.
7. divide creamy potato salad and caper pea smash between plates. Top with a piece of baked salmon and serve remaining aioli (if using) and a lemon wedge on the side.