Method

• 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).
• 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.
• 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.
• 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.