2 skinless wild salmon fillets

1 lemon , juiced

1 orange , juiced

olive oil

300g new potatoes

1 tbsp Dijon mustard

½ small bunch basil , chopped

1 tbsp capers , rinsed and drained



Heat the oven to 180C/fan 160C/gas 4. Put the salmon in a freezer bag with half the lemon juice, all the orange juice and 1 tbsp olive oil and season well.

Leave for 10 minutes then tip the salmon and marinade into a shallow ovenproof dish and bake for 6-8 minutes until just cooked through.

Boil the potatoes until tender.

Gently crush with 1 tbsp olive oil, the rest of the lemon juice, mustard, basil and capers.

Serve with the salmon and any juices from the dish.