• Preheat oven to 240°C/220°C fan-forced. • Cut potato into large chunks. • Place potatoes 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 rosemary leaves. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a large bowl. TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

• Return frying pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with a paper towel and season both sides with salt and pepper. • 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 rosemary, chicken-style stock powder, apricot sauce, orange zest and the water, stirring, until thickened, 1-2 minutes. Season with pepper.

• To the bowl with almonds, add orange wedges, radish, mixed salad leaves and a drizzle of white wine vinegar and 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!