Make the crispy potatoes – Place the potatoes in a large pot and add enough water so they are covered by at least 2 cm (¾ inch). Add 1 tablespoon of the salt. Bring to the boil, then simmer over medium heat for 20–25 minutes or until the potatoes are tender enough to pierce with a fork. Use a colander to drain the potatoes, then allow them to steam in the colander for 5 minutes. Less moisture = crispier potatoes. It’s okay if the skins have split (extra crispiness!).

Drain the potatoes, then arrange them on a baking tray (lined with baking/parchment paper for easier cleanup). Use a spatula or the bottom of a glass to squash the potatoes so they are slightly flattened.

Sprinkle each potato with the remaining 1 tablespoon of salt and spray generously with olive oil.

Cook for 45 minutes or until crispy and golden on the bottom rack of the oven, leaving the top rack of the oven empty for the salmon, which will be added later.

To cook the potatoes in an air fryer – If making the potatoes in an air fryer, place the potatoes in a pot and cover them with water. Add 1 tablespoon of salt. Bring to the boil, then simmer for 15–20 minutes or until fork-tender. Drain.

Lightly flatten the potatoes with a spatula or the bottom of a glass. Arrange them in a single layer in the air fryer basket or tray, ensuring they don’t overlap to ensure even crisping.

Spray the potatoes generously with olive oil and sprinkle with the remaining 1 tablespoon of salt. Air fry at 200°C (400°F) for 15–20 minutes, shaking the basket halfway through, until golden and crispy.

Cook the salmon – In a small bowl, add the marinade ingredients: parsley, lemon juice, garlic, mustard, salt, pepper and olive oil. Use a whisk to combine well.

Place the salmon skin-side down on a baking tray lined with baking paper. Spoon the marinade over the salmon, then use the spoon or a brush to coat the salmon well.

Bake in the oven to cook for 15 minutes. The salmon needs to be added into the oven 30 minutes into the potato cooking time.

To cook the salmon in an air fryer – In a small bowl, whisk together the parsley, lemon juice, garlic, mustard, salt, pepper and olive oil. Brush the marinade generously over the salmon fillets.

Make the creamy lemon dill sauce – Combine the sauce ingredients in a small bowl and set aside.

Serve – Divide the potatoes among four plates, then top with the salmon. Serve with a side of mixed leaf salad, creamy lemon dill sauce and lemon slices. Alternatively, serve on a large serving platter for everyone to help themselves!