When you read the ingredients you're going to be like, "Is she kidding?"
No. I am not.
This is pretty tasty and a quick and easy twist on boring old salmon.
First you're going to preheat the oven to 180°C/355°F.
Then you're going to juice one orange and half a lemon.
Please excuse my ghetto nail polish. I promise I took it off later that night.
Then you're going to put 2 skinless salmon fillets/filets in a ziploc bag.
Add salt and pepper and then pour the juice you just squeezed into it, along with a tablespoon of olive oil.
Seal it up and set it aside for 10 minutes.
Put about 400g of new potatoes (I used baby ones) in a pot to boil.
Cook them until they're soft (about 20 minutes).
Transfer the contents of the bag to a shallow dish and put it in the oven. Check it at 10 minutes, but it may need more time.
While things are cooking:
Juice the second half of the lemon.
Stir in a tablespoon of olive oil and a nearly a full tablespoon of dijon mustard.
Chop up a tablespoon of capers and add them to the mix as well.
Also chop up a handful of fresh basil leaves.
Once the potatoes are done, drain them, then mash them up.
Then add in the lemon/caper/mustard/olive oil mixture and mash it a bit more.
Add in the chopped basil and give it a final stir.
Plate up your potatoes, then put the salmon on top and pour the juices from the dish over.