Serves 4

16 small new potatoes, scrubbed

3 each oranges and lemons

About 125ml/4fl oz olive oil

4 salmon fillets, skinned

4 tablespoons chopped coriander

200g/7oz rocket leaves

Place potatoes in a pan of boiling salted water and bring to boil. Cover, reduce heat and simmer for 12 to 15 minutes or until just tender. Drain, allow to cool a little and then cut into slices. Season and drizzle over a little of the oil.

Over a large bowl to catch the juices, peel and segment fruit, discarding all the pith. Place the orange and lemon segments in a bowl. Add 100ml (3.5fl oz) of the oil to the juices and whisk to combine. Season to taste.

Heat a non-stick frying pan. Season salmon fillets. Add a tablespoon of oil to the pan and then salmon, side down, and cook for three to four minutes until well seared and lightly golden. Turn fillets over and cook for another minute until just tender. Transfer to a plate and keep warm.

Tip orange and lemon segments into the dressing. Add coriander and rocket leaves, tossing to combine. Arrange salmon fillets on serving plates and place the new potatoes on the side with the rocket salad on top.