For the Salmon & Potatoes

• 1 whole salmon fillet (about 1 kg), skin on, pin bones removed
• 1 tsp (8 g) salt
• ½ tsp freshly ground black pepper

For the Crispy Crust

• ⅔ cup (90 g) pistachios, coarsely ground
• ½ cup (50 g) grated Parmesan cheese
• 1 cup (65 g) fresh breadcrumbs or panko breadcrumbs
• ½ cup (25 g) fresh parsley, finely chopped
• 1½ tbsp (6 g) fresh dill, finely chopped
• 1 tsp (3 g) lemon zest
• 1½ tbsp (3 g) fresh oregano, finely chopped
• 1 tbsp (20 g) Dijon mustard
• 2 tbsp (40 g) honey
• 2 tbsp (20 ml) extra virgin olive oil
• 4 tbsp (30 ml) fresh lemon juice

For the Baby Potatoes

• 1 kg baby potatoes
• 4 tbsp (40 ml) extra virgin olive oil
• 2 garlic cloves, grated
• 1 tsp (8 g) salt
• ½ tsp freshly ground black pepper
• 5–6 sprigs fresh thyme
• 3–4 sprigs fresh oregano
• ½ cup (125 ml) water