• Preheat oven to 240°C/220°C fan-forced. • Boil the kettle. • In a small bowl, add the butter and allow to come to room temperature. • Cut potato into large chunks. Peel garlic cloves. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Cook potato and garlic in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes.

• Meanwhile, finely shred cos lettuce (see ingredients). • Thinly slice apple. • Pick rosemary leaves. 

• Drain potatoes and transfer to a lined oven tray. Set garlic cloves aside. • Sprinkle over rosemary and drizzle with olive oil. Season generously with salt and pepper, and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. TIP: Roughing the edges helps the potatoes get extra crispy while roasting!

• When the potatoes have 10 minutes remaining,• In a large frying pan, heat a drizzle of olive oil over medium-high heat.  • 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 to rest.

TIP: Patting the skin dry helps it crisp up in the pan!

• To the butter, add cooked garlic. Season to taste and mash to combine. • In a medium bowl, combine cos lettuce, apple and dill & parsley mayonnaise. Season with salt and pepper.

• Slice salmon. • Divide salmon, twice-cooked rosemary potatoes and Waldorf-style salad between serving plates. • Dollop garlic compound butter over salmon to serve. Enjoy!