Ingredients

• 4 x 180g salmon fillets, skin-on
• 1kg medium-sized potatoes, peeled and halved lengthways
• 3 red onions, peeled and thinly sliced
• 1 heaped tbsp thyme leaves, no sprigs
• 1 lemon, zest finely grated, 2 tsp juice reserved
• 3 tbsp olive oil, plus extra for brushing
• 2 tbsp olive oil, for the onions
•   salt

Method

1. Cook the potatoes in boiling salted water for 7 minutes, drain into a colander and leave for a few minutes for the surface moisture to evaporate, then give them a good shake in the pan.
2. Preheat the oven to 240C/475F/gas 9. Pour 3 tbsp olive oil over the potatoes, scatter over the thyme, lemon zest and some salt, and toss to coat. Spread the potatoes out in a large roasting dish and roast for 40 minutes, turning every 10 minutes.
3. Toss the red onion in a bowl with 2 tbsp oil, scatter over the potatoes and cook for another 10 minutes.
4. Meanwhile, heat a large nonstick frying pan over a high heat. Brush the salmon on both sides with olive oil, then season. Sear the skin for 3-4 minutes to colour lightly, then turn and sear the flesh side for about 30 seconds.
5. Settle the salmon fillets skin up in among the potatoes and roast for 10 minutes more.