Salmon with Cranberry Almond Crust, Potatoes and Salad

Steps

1. oven to 200°C. Line an oven tray with baking paper.
2. Toss potatoes, thyme and a drizzle of olive oil on prepared tray. Season with salt and pepper and bake for 20–25 minutes, or until golden.
3. In a small bowl, mix panko breadcrumbs, cranberry almond mix, parsley, thyme and lemon zest together. Stir in a drizzle of olive oil and season with salt and pepper.
4. Pat salmon dry with paper towels and remove any remaining scales or pin bones. When potatoes have 8 minutes cook time remaining, turn over and push to one side of tray. Place salmon on tray, skin-side-down. Season with salt and sprinkle crumb mixture evenly on top, pressing down gently to adhere. Bake for 6–8 minutes, or until salmon is just cooked (it is best cooked medium).
5. While salmon cooks, prepare salad. Remove skin from orange and cut into segments or dice; cut cherry tomatoes in half. Place in a medium bowl with remaining salad ingredients and a drizzle of extra-virgin olive oil and toss to combine. Season to taste with salt and pepper.
6. Place potatoes on a plate, top with salmon and serve salad on the side. Squeeze over lemon juice just before serving.