Ingredients

Step by step

1. Preheat the oven 220°C, fan 200°C, gas 7. Put the potatoes and garlic cloves in a large baking tray (or divide between two trays if they are small) and drizzle with the oil, tossing to coat. Roast for 15 minutes.
2. Meanwhile, crush the chilli flakes, coriander seeds and sea salt to a coarse powder – if there’s no pestle and mortar you can put them on a board or a lipped tray and roll over them firmly with a clean tin from the store cupboard, or a bottle of wine. Set aside.
3. Remove the potatoes from the oven, add the radishes and sprinkle over the crushed spices. Stir to coat then return to the oven for 10 minutes. Nestle in the salmon fillets, season and roast for a final 10 minutes.
4. For the dressing, zest the lemon into a bowl and squeeze in the juice from one half. Add the rest of the dressing ingredients and season to taste.
5. Remove the roast garlic cloves from the tray and lay on a board. Use the edge of a knife to push the flesh out of the papery skins, mash this using the flat of the blade then stir into the dressing.
6. Put half the dressing into a serving bowl and toss the torn lettuce in the dressing to coat. Divide the lettuce between plates and pile on the roast potatoes and radishes. Top with a salmon fillet and a dollop of the remaining dressing. Chop the remaining lemon half into wedges for squeezing, if you like.
   How to serve

   This dish can be served family-style as a sharing platter, or as a smart plated meal. Any leftover dressing will be good in the fridge for up to three days and is wonderful spread on an open sandwich or to dunk vegetable crudités in, if you’re looking for a summery snack.