500g bag baby new potatoes , halved
2 tsp olive oil
150g pack smoked bacon lardons
whole piece skinless wild salmon fillet , about 700g/1lb 9oz
200g frozen peas , defrosted
4 spring onions , sliced
splash white wine vinegar 
small handful mint , chopped
Preparation
Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a large shallow roasting tin and toss with 1 tsp olive oil and some seasoning.
Roast for 20 mins until just starting to colour, then scatter over the lardons and return to the oven for 10 mins to crisp up.
Remove the tin from the oven, push the potatoes and bacon to the sides and lay the salmon in the middle.
Brush with remaining oil, season, then return to the oven and cook for 20 mins more until the salmon is just cooked through.
Meanwhile, cook the peas in boiling water for 2 mins and drain.
When the fish is cooked, lift it to a serving dish.
Stir the peas and spring onions through the potatoes, drizzle with a splash of vinegar, stir through the mint and season to taste.
Spoon around the salmon and serve.
