First things first, preheat your oven to 220 C. Now, par-cook the potatoes in a large pot of salted boiling water for 8 minutes. Drain well, leave to sit in the colander for a couple of minutes to get rid of any excess water – this’ll make ‘em super crispy. Then place them on a tray lined with baking paper and squish each potato with the back of a spoon or fork to lightly crush. Drizzle generously with olive oil, season and roast for 15 minutes. Turn the potatoes, add sage and cook for another 15 minutes

Using your hands, rub each salmon fillet with olive oil and sprinkle with salt. Heat a large, non-stick fry pan over a medium-high heat and cook the fillets, skin side down for 5 minutes. If you want super crispy skin push down each fillet with an egg flip. Now turn and cook for another 2-3 minutes – the salmon should still be pink in the centre

Meanwhile, toss the sugar snap peas and broccolini into a large pot of salted boiling water for 2-3 minutes. Now you’re ready to plate up

Serve crispy skin salmon with roasted potatoes, sugar snap peas and broccolini. Serve with a wedge of lemon if you’re feeling a bit fancy. Easy As