• Preheat oven to 240°C/220°C fan-forced. Cut potato into large chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• Zest orange to get a pinch, then peel and slice into wedges. Thinly slice radish. Pick thyme leaves (see ingredients). • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a large bowl.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate. TIP: Patting the skin dry helps it crisp up in the pan!

• Return pan to medium heat with a drizzle of olive oil. Cook thyme, chicken-style stock powder, apricot sauce, orange zest and the water, stirring, until thickened, 1-2 minutes. Season with pepper.

• Add orange wedges to the bowl with the almonds, along with radish, mixed salad leaves, dijon mustard (see ingredients) and a drizzle of olive oil. Toss to combine and season to taste. • Crumble over cow's milk feta (see ingredients).

• Divide salmon, roast potatoes and almond, radish and feta salad between plates. • Pour apricot sauce over salmon to serve. Enjoy!