Crispy Salmon with Potato Pea Salad and Caper Aioli

Steps

1. oven to 230°C. Line an oven tray with baking paper. Bring a full kettle of water to the boil.
2. Pat potatoes dry with paper towels, place on prepared tray, drizzle with oil and season. Bake (on second highest rack) for about 15 minutes, until tender. Turn oven to high grill. Grill potatoes for about 10 minutes, until golden and crispy. Turn once during grill time.
3. Cut broccoli into small florets and dice stem 1cm. Set aside.
4. Pat salmon dry and remove any remaining pin bones. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook salmon, skin-side-down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes for mediumrare, or until cooked to your liking.
5. While salmon cooks, pour boiling water into a medium pot and bring to the boil. Cook broccoli and peas for 2-3 minutes, until bright green and tender. Drain well.
6. While broccoli and peas cook, whisk first measure of caper aioli, lemon juice and mustard in a large bowl. Add cooked potatoes, broccoli and peas to bowl with dressing and toss to combine. Roughly tear lettuce and add to bowl. Toss to combine and season to taste with salt and pepper.
7. divide potato pea salad between plates, top with a piece of crispy salmon and a dollop of caper aioli. Serve with a lemon wedge on the side.