1

Preheat oven to 200°C or 180°C fan-forced. Lightly spray a small baking dish with oil. Cook potatoes in a medium saucepan of boiling water for 15 minutes or until just tender. Drain.

2

Place potatoes in prepared dish and use a potato masher to gently flatten to about 2cm thick. Lightly spray with oil and bake for 20 minutes or until golden and crisp.

3

Meanwhile, tear bread into pieces and place in a food processor. Process until coarse crumbs form. Add dill and chives and pulse until just combined.

4

Using a sharp knife, make diagonal cuts, 2–3cm apart, in the salmon skin. Line a baking tray with baking paper. Place salmon on prepared tray, skin-side down. Press breadcrumb mixture on top of each piece of salmon. Lightly spray with oil. Bake salmon with potatoes for the last 10 minutes of cooking for medium or until salmon is cooked to your liking.

5

Place spinach, tomatoes, radish, oil and vinegar in a large bowl. Toss to combine. Serve salmon with the crushed potatoes and salad.