Salmon with roasted potatoes, field greens salad and chive creme fraiche

Heat oven to 400°F. Cut the potatoes into 8 wedges and toss with 1 tablespoon oil and season with salt and pepper. Spread the potatoes in an even layer on a baking sheet and roast, turning after 15 minutes, until tender and browned, about 25 minutes in all.

• While the potatoes cook,

• Pat the salmon dry and season with salt and pepper

Chop the chives. Zest the lemon. Juice half the lemon and cut the remaining half into wedges. In a small bowl, combine the creme fraiche, chives, lemon zest and 2 teaspoons lemon juice. Season with salt and pepper.

In a small bowl, combine the mustard, vinegar, and 1 tablespoon oil. Season with salt and pepper.

In a 12-inch frying pan, warm 1 tablespoon oil over medium heat until hot but not smoking. Add the salmon to the pan, skin side down, and cook until the skin is crisp, about 5 minutes. Turn and continue cooking until the fish is opaque, about 5 minutes longer.

In a salad bowl, toss the potatoes and the greens with the vinaigrette. Divide the greens and potatoes between two serving plates. Top with the salmon and garnish with the chive creme fraiche. Serve with the lemon wedges on the side.