2 skinless salmon fillets
1 lemon, juiced
1 orange, juiced
300g new potatoes
1 tbsp Dijon mustard
½ small bunch basil, chopped
1 tbsp capers, rinsed and drained
Heat the oven to 180C. Put the salmon in a freezer bag with half the lemon juice, all the orange juice and 1 tbsp olive oil and season well. Leave for 10 minutes then tip the salmon and marinade into a shallow ovenproof dish and bake for 6-8 minutes until just cooked through.
Boil the potatoes until tender. Gently crush with 1 tbsp olive oil, the rest of the lemon juice, mustard, basil and capers. Serve with the salmon and any juices from the dish.