4 wild salmon fillets
1/2 lb new potatoes
1/4 lb peas
Juice of half a lemon
Freshly milled pepper
1 tablespoon of parsley, chopped
Pre-heat your oven to 375 degrees F (190 C).
Bring large pot of water to a boil. Add new potatoes and boil for 15 minutes or until easily pierced with a knife.
When potatoes are nearly cooked, add peas for remaining 2-3 minutes. Remove and drain, and return to pan.
Lay salmon fillets on a foil lined baking tray. Squeeze lemon juice over each fillet, and sprinkle with pepper. Bake for 6-7 minutes.
Season potatoes and peas with pepper, oil and parsley. Crush roughly with wooden spoon.
Serve the salmon on top of the crushed potato mixture