Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, halve, peel and chop the shallot into small pieces.

Roughly chop the dill (stalks and all). 

Peel and grate the garlic (or use a garlic press). 

Quarter the lemon into wedges.

When the potatoes have 15 mins remaining, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.

Bake the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

While the salmon bakes, heat a drizzle of oil in a medium saucepan on medium-high heat. Once hot, add the shallot and cook until softened, 3-4 mins.

Add half the garlic and fry for 1 min more, then stir in the vegetable stock paste, creme fraiche and the water for the sauce (see pantry for amount).

Bring to the boil, then reduce the heat and simmer until thickened, 2-3 mins.

Stir in the dill and a good squeeze of lemon. Taste and season with salt, pepper and more lemon juice if needed.

Meanwhile, bring a small saucepan of water to the boil with 1/4 tsp salt for the peas.

When boiling, add the peas to the water and cook for 2-3 mins.

Drain in a colander and return to the pan with a drizzle of oil on medium heat.

Stir in the remaining garlic and stir-fry for 1 min more. Season with salt and pepper and set aside.

When everything's ready, transfer the salmon to your plates and spoon over the creamy lemon and dill sauce.

Serve with the roast potatoes, garlicky peas and any remaining lemon wedges alongside for squeezing over.

Enjoy!