Nigel Slater’s recipe for salmon, kale and potatoes

Substantial spuds meet juicy fish in this warming suppertime classic

Put a deep pan of salted water on to boil. Peel 750g of potatoes, then cut them into large pieces. Cook them in the boiling water until tender to the point of a knife. About 12-15 minutes depending on their variety and the size you’ve cut them.

Place a salmon fillet, about 400g in weight, on a piece of foil, brush lightly with a little oil or butter, season with salt and cook under an overhead grill until the flakes of fish are just cooked. If they are slightly underdone in the centre, then all to the good.