2 medium potatoes, suitable for mashing, peeled and cubed
2 tablespoons whole milk
160g frozen peas, cooked as instructed
5 A DAY: 1
Preheat the oven to 180ºC/Fan 160ºC.
Add the hazelnuts, oats, pumpkin seeds, fresh coriander, lime zest and 4 teaspoons of the oil to a blender. Season with black pepper and pulse for about a minute.
Place the salmon, skin-side-down, on a foil-lined baking tray. Spoon half the crust on top of each fillet and gently pat it down.
Place the salmon in the oven and bake for 20 minutes.
While the salmon cooks, put the potatoes in a large saucepan and cover with cold water. Place over a high heat and bring to boil. Reduce the heat, cover and allow to simmer for about 15 minutes until cooked.
Remove the potatoes from the heat, and drain carefully. Add the milk and the remaining oil, then mash until smooth.
Transfer the cooked salmon, mashed potato and cooked peas onto two serving plates and serve.