Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
Put 800 g New potatoes in a pan of boiling water and simmer for 7 minutes.
Meanwhile, put 2 tablespoon Olive oil, 2 Garlic clove, 2 tablespoon Honey, 1 tablespoon Wholegrain mustard, juice of 0.5 Lemon, 7 g Fresh parsley and 1 pinch Sea salt and black pepper into a bowl and mix well.
Put 500 g Salmon side on a large piece of foil and pour over the sauce making sure it is all covered. Carefully fold up the foil and put in the oven for 30 minutes, or until the salmon is cooked through (use a food thermometer to make sure).
Drain the potatoes and add to a baking dish with 1 tablespoon Olive oil and Sea salt and black pepper and mix well. Put into the oven for 25 minutes, until the skins are crispy and the insides fluffy.
Take salmon out of the oven and cut up into portions. Serve with the roasted new potatoes.
You don't have to use a half side of salmon, you could wrap individual fillets in foil and roast them.
You could use this same marinade for chicken or even halloumi too.
Make sure you prepare extra potatoes, as they are great in salads the next day, taking out for picnics or even just snacking on straight from the fridge.
You can swap the honey for maple syrup.
We used wholegrain mustard, however you could use dijon instead.
If you want crispy and charred edges on the salmon, then you could put it under the grill (broiler) for a couple of minutes to finish it off.
Serve it with a little squeeze of lemon to really freshen it all up.
A little sprinkle of red chilli flakes before serving really adds lots of flavour, or you could put some cayenne in to the honey and mustard sauce, or even some paprika for smokiness.