Indian-Spiced Salmon & Roast Potatoes

• Meanwhile, thinly slice brown onion (see ingredients). Finely chop garlic. Grate carrot. Halve snacking tomatoes. • Pat salmon dry with paper towel. Season both sides. • In a medium bowl, combine Mumbai spice blend, a splash of water and a drizzle of olive oil. Add salmon, turning to coat.

• In a large frying pan, heat a drizzle of olive oilover medium-high heat. • Cook onion, brown mustard seeds and a pinch of salt and pepper, stirring occasionally, until softened, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a large heatproof bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

• Meanwhile, combine a drizzle of white wine vinegar and olive oil in a second large bowl. Season, then add carrot, tomatoes and mixed salad leaves. Toss to combine. Set aside. • Transfer roasted potato to the bowl with the cooked onion. Toss to combine.