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

Chop the potatoes into 1cm chunks (no need to peel). Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Pop the 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. 

Add the garlic parcel to the tray.

When the oven is hot, roast the potatoes on the middle shelf until golden, 30-40 mins. Remove the garlic parcel after 10-12 mins.

In the meantime, zest and halve the lemon. Finely chop the chives (use scissors if easier).

In a small bowl, combine the cream cheese, crab meat, lemon zest and half the chives. Season with salt and pepper.

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

Spoon the creamy crab mixture over the top of the salmon fillets. IMPORTANT: Wash your hands and equipment after handling raw fish.

When the potatoes are halfway through cooking time, turn them.

At the same time, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

In the meantime, once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Quarter, core and thinly slice the apple (no need to peel).

In a medium bowl, mix together a squeeze of lemon juice, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

In another small bowl, mix together the mayonnaise, roasted garlic and a squeeze of lemon juice. 

Just before you're ready to serve, toss the baby leaves through the dressing.

Transfer your crab topped salmon to your serving plates. Sprinkle over the remaining chives.

Serve with your potatoes, salad and garlic mayonnaise alongside.

Enjoy!