• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray with a drizzle of olive oil and a generous pinch of salt. Sprinkle over brown mustard seeds and toss to coat. • Roast until tender, 20-25 minutes.

• While the potatoes are roasting, finely chop garlic. Roughly chop cucumber and tomato. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat, until fragrant, 1 minute. Transfer to a small bowl. • Add Greek yoghurt to garlic oil mixture and combine. Season to taste.

• Pat salmon dry with paper towel. • In a large bowl, combine mild North Indian spice blend and a drizzle of olive oil. Add salmon, gently turning to coat. TIP: Patting the skin dry helps it crisp up in the pan!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (cook in batches if your pan is getting crowded). TIP: Patting the skin dry helps it crisp up in the pan!

• While the salmon is cooking, in a medium bowl, combine the vinegar with a drizzle of olive oil. Add cucumber, tomato and mesclun, tossing to coat. Season.

• Divide Indian-spiced salmon, Bombay potatoes and salad between plates. • Dollop with garlic yoghurt to serve. Enjoy!