1. Preheat the oven to 180C/fan 160C/gas mark 4. Place the potatoes in a roasting tin with the oil and some salt and pepper and cook for 30-40 minutes until golden and cooked through.
2. Pare the rind, (a ‘y’ shaped peeler is good for this) leaving behind the white pith, from the orange and cut it into thin strips. Use a serrated knife to remove the white pith and then segment the orange by cutting between the segments to release the flesh. Do this over a small pan to catch the segments and any juices. Add the zest strips with the honey to the pan bring to the boil, cover and simmer for 3-4 minutes until the zest has softened. Stir in the blueberries and simmer uncovered, for a couple more minutes until some have burst.
3. Place the salmon fillets in an ovenproof dish, spoon over half the blueberry sauce and cook alongside the potatoes for 15-20 minutes until the fish just flakes and is beginning to caramelise.
4. Whilst the fish is in the oven, bring a pan of water to the boil, add the peas and cook for 2-3 minutes until tender. Drain and stir in the crème fraiche and mint. Serve the fish with the potatoes and peas and the reserved sauce.
For a vegetarian version, pan fry 100g cubed paneer (per person) in 1 tbsp vegetable oil until golden and then bake in the oven with half blueberry sauce for 10 minutes. Serve as above.
Our thanks to Seasonal Berries for this recipe
Visit our salmon section for more recipe ideas, including recipes for avocado, salmon and egg quesadillas, steam-baked teriyaki salmon and salmon fillets with Scandi-style redcurrants