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, sprinkle over the dried rosemary, then season with salt and pepper. Toss to coat, then 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, zest and halve the lemon (see ingredients for amount). Cut the tomato into 1cm chunks. 

Peel and grate the garlic (or use a garlic press).

In a medium bowl, combine a good squeeze of lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set your salad dressing aside.

Pat the salmon dry with kitchen paper. Season with salt and pepper.

Lay the fish onto a lined baking tray. Spread the pesto over the top of the fish, then sprinkle over half the lemon zest.

When the potatoes have 12 mins left, bake the fish on the middle shelf until cooked, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Meanwhile, pop a frying pan on medium heat and add the sugar and olive oil for the salsa (see pantry both for amounts). 

Once hot, add the tomato chunks and cook until just warmed through, 1-2 mins.

Gently stir in the garlic and remaining lemon zest and cook until fragrant, 30 secs. Squeeze in some lemon juice and season with salt and pepper.

Taste and season again if needed, then remove from the heat.

When everything's ready, add the baby leaves to your salad dressing and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.

Transfer the pesto salmon to your plates and spoon over the warm tomato salsa.

Serve with the rosemary potatoes and salad alongside.