Chipotle-Crusted Salmon with Potato Roasties

Steps

1. oven to 220°C. Line two oven trays with baking paper. Bring a medium pot of salted water to the boil.
2. Toss potatoes on first prepared tray with oil and season with salt and pepper. Roast for about 25 minutes, or until tender. Turn once during cooking. Sprinkle over lemon zest (if using) and toss to coat.
3. In a small bowl, combine mayonnaise, chipotle ketchup and tomato sauce and set aside. Cut broccoli into small florets and set aside.
4. Pat salmon dry with paper towels, remove any remaining scales and bones and cut into 4–5 pieces. Season with salt then place on second prepared tray. Evenly cover salmon with chipotle mayonnaise mixture, sprinkle over breadcrumbs and press down firmly to adhere. Set aside.
5. When potatoes have 10 minutes cook time remaining, bake salmon (on rack above potatoes), for 6–8 minutes for medium-rare, or until cooked to your liking. Set aside, covered with foil, to rest for 2–3 minutes.
6. Cook broccoli in pot of boiling water for 2 minutes. Add peas and cook for a further 1 minute until veggies are bright green and broccoli is tender. Drain. Cut lemon into wedges.
7. Divide potato roasties and veggies between plates. Top with a piece of chipotle-crusted salmon and serve with a lemon wedge on the side.