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

Chop the potatoes into 2cm chunks (no need to peel). Pop them 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 top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, finely chop the flaked almonds and parsley (stalks and all). Transfer to a small bowl.

Mix in the hard Italian style cheese and olive oil for the pesto (see pantry for amount), then season with salt and pepper. 

Stir well to combine, then set your almond parsley pesto aside. TIP: Add a little more olive oil if you'd prefer it to be more like a drizzle.

In a medium bowl, combine the red wine vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper and mix together.

Halve the tomatoes, then add them to the dressing. Stir together, then set aside - you'll add the rocket later.

Pat the salmon dry with kitchen paper, then season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.

When the potatoes have 5 mins left, heat a drizzle of oil in a large frying pan on high heat.

Once hot, carefully place the salmon into the pan, skin-side down. Cook for 4-5 mins, then lower the heat to medium. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. Turn and cook the remaining three sides for 2-3 mins each. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Once cooked, remove from the heat.

When everything's ready, add the rocket to the bowl of tomatoes and toss together.

Serve the salmon with the roast potatoes and salad alongside.

Spoon your almond parsley pesto over the fish to finish.