Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel). 

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Lay the salmon fillets, skin-side down, onto a lined baking tray.

Drizzle with oil, sprinkle over the Mexican style spice mix, season with salt and pepper, then rub to coat.

Bake the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Add the sliced pepper to the salmon tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Bake the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

When everything's ready, drizzle the honey over the salmon. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Add the roasted pepper to the potato tray, drizzle over the chipotle paste (add less if you prefer things milder), then toss to coat.

Share the salmon between your plates.

Serve the roasted veg and baby leaves alongside. 

Spoon over the soured cream to finish.