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

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

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.

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

Meanwhile, in a medium bowl, mix together the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside for now.

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

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

Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.

When the potatoes are halfway through cooking, roast 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.

While the salmon bakes, heat a drizzle of oil in a medium saucepan on medium-high heat.

Once hot, add the garlic and Cajun spice mix. Fry until fragrant, 1 min.

Stir in the creme fraiche, vegetable stock paste, honey and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until thickened, 2-3 mins.

Once the sauce has thickened, season with salt and pepper. Add a splash of water if it's a little too thick.

When everything's ready, toss the baby leaves and carrot ribbons through the salad dressing.

Share the salmon fillets between your plates. Serve the roasted potatoes and salad alongside. 

Spoon the creamy Cajun sauce over the salmon to finish.

Enjoy!