2 skinless wild salmon fillets
1 lemon , juiced
1 orange , juiced
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.