Coated in a golden crumb and fragrant with lemon myrtle and garlic, this salmon served alongside thyme-flecked chips and zesty tartare brings a sense of occasion to weeknights. Best of all, it’s cooked on just one tray for minimal effort, but big rewards.
Preheat oven to 200°C fan-forced. Finely chop dill. Chop capers. Finely grate lemon zest. Place ½ the amount each of the dill and lemon myrtle in a bowl. Add yoghurt, capers and lemon zest and mix to combine. Season with salt and pepper.
Place panko breadcrumbs on a large, lined baking tray and bake for 3–4 minutes or until golden brown. Remove from oven and carefully tip onto a plate. Set aside.
Cut potatoes into 2cm chips and place on the lined baking tray. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 20 minutes or until lightly golden and almost cooked.
While potato is cooking, juice 1/4 the lemon and cut remaining lemon into wedges. Place lemon juice, remaining dill, aioli and remaining lemon myrtle in a bowl and mix to combine. Add salmon, salt and pepper and toss to coat well. Press salmon into toasted breadcrumbs and turn to coat each side.
Add salmon, skin side down, to the baking tray with the potatoes, sprinkle with salt and pepper, and cook for 8 minutes or until salmon is just cooked through and potatoes are golden.
Divide salmon and chips between plates and serve with baby spinach leaves, tartare and lemon wedges.