Oat, walnut and thyme crusted salmon with potato salad

Instructions

1 Preheat oven to 190°c. Line a baking dish with baking paper. Place potatoes in dish, spray with oil and sprinkle with half of the thyme. Cook for 25 minutes, or until lightly golden. Remove from oven, transfer to a plate and leave to cool.

2 Meanwhile, in a blender, place walnuts, oats, the remaining thyme and the lemon zest. Blend to fine crumbs. Onto the oven dish, place salmon, drizzle with maple syrup and season with pepper. Sprinkle each fillet with walnut crumble. Return to oven and bake for 20-25 minutes, or until cooked through.

3 To make dressing, in a blender, place 5 cups of the rocket with garlic, lemon juice, oil, almonds and ¼ cup water and blend (add a little more water to thin, if needed). Season to taste.

4 In a bowl, combine capsicum, spring onions, tomatoes and potatoes. Drizzle over dressing.

5 Serve fish with potato salad, remaining rocket and balsamic vinegar.