Step 1

Preheat oven to 200°C. Place potatoes in a saucepan of cold salted water over high heat and bring to the boil. Cook for 20 minutes or until very tender (you want the potatoes to be slightly overcooked here).

Step 2

To make the pesto, place basil and parsley, parmesan, pine nuts, garlic, red wine vinegar and 100ml extra virgin olive oil with 1 tsp salt flakes in a food processor. Whiz until finely chopped and emulsified.

Step 3

Place salmon on a lined baking tray and scatter with dried mint, drizzle with remaining 25ml olive oil and season. Bake for 12-14 minutes until salmon is medium- rare. While the salmon is cooking, cook pasta in boiling salted water according to packet instructions. Reserve 1/3 cup (80ml) pasta cooking water. Drain pasta and return to the pot.

Step 4

Add potato and pesto, roughly breaking up potato as you stir to combine (add a little reserved pasta water to loosen, if needed). Season, then flake over roasted salmon. Scatter with extra basil leaves and parmesan to serve.