SIMPLE HOME EDIT: 'The minimal-effort dinner that gets requested on repeat in our house.'

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Juicy salmon, golden smashed potatoes and a creamy lemon–dill sauce – this dinner's on the table with minimal effort and gets requested on repeat at our house.

Serves: 4

Prep: 15 minutes

Cook: 1 hour + 5 minutes

Watch: Nicole's 7 favourite slow-cooker recipes. Post continues after video.

Ingredients:

Smashed potatoes

• 700 g baby potatoes, washed - no need to peel

• 2 tbsp seasalt flakes

• Olive oil spray

Salmon

• 2 tbsps finely chopped flat-leaf parsley

• Juice of ½ l3mon

• 1 tsp freshly grated garlic

• 1 tsp dijon mustard

• ½ tsp sea salt flakes

• ¼ tsp freshly ground black pepper

• 3 tbsps extra virgin olive oil

• 4 salmon fillets, skin on (the skin helps to keep the salmon's shape when serving, but skin-off fillets can also be used)

Creamy lemon-dill sauce

• 125 g (½ cup) whole-egg mayonnaise

• 125 g (½ cup) Greek yoghurt (can be substituted with extra mayonnaise or sour cream)

• 1 tsp dijon mustard

• 3 tbsps finely chopped dill

• Juice and zest of ½ lemon

• 1 tsp finely chopped capers

• 1 tsp sea salt flakes

• ½ tsp honey (optional)

To serve:

• Mixed leaf salad

• Lemon wedges

Method:

Smashed potatoes – Place the potatoes in a large pot and add enough water so they are covered by at least 2 cm. Add 1 tablespoon of the salt. Bring to the boil, then simmer over medium heat for 20–25 minutes or until the potatoes are tender enough to pierce with a fork. Drain the potatoes in a colander, then allow them to steam in the colander for 5 minutes. Less moisture = crispier potatoes. It's okay if the skins have split as this just adds to the crispiness!

Preheat the oven to 220°C (200°C fan-forced).

Drain the potatoes, then arrange them on a baking tray (lined with baking paper for easier clean-up). Use a spatula or the bottom of a glass to squash the potatoes so they are slightly flattened. Sprinkle the remaining 1 tablespoon of salt over the potatoes and spray generously with olive oil. Cook on the bottom rack of the oven for 45 minutes or until crispy and golden, leaving the top rack of the oven empty for the salmon, which will be added later.

Salmon – For the salmon, in a small bowl, add the marinade ingredients: parsley, lemon juice, garlic, mustard, salt, pepper and olive oil. Use a whisk to combine well. Place the salmon skin-side down on a baking tray lined with baking paper. Spoon the marinade over the salmon, then use the spoon or a brush to coat the salmon well. Bake in the oven for 15 minutes. (The salmon needs to be placed in the oven 30 minutes into the potato cooking time.)

Creamy lemon-dill sauce – For the sauce, combine the ingredients in a small bowl and set aside. Add water if needed to loosen the sauce.

Divide the potatoes among four plates, then top with the salmon. Serve with mixed leaf salad, the creamy lemon–dill sauce and lemon wedges. Alternatively, serve on a large platter for everyone to help themselves!

Notes:

• Potatoes – The potatoes can be boiled and squashed ahead of time. Store them, covered, in the fridge for up to 3 days and roast when needed.

• Salmon – Don't marinate the salmon ahead of time. It is best marinated just before cooking (within 20 minutes) to stop the lemon curing the salmon and making it tough.

LEFTOVERS: Store left-over salmon and potatoes in separate airtight containers in the fridge for up to 2 days. The sauce can be kept in the fridge in an airtight container for up to 3 days.

Simple Dinners Every Day by Nicole Maguire, published by Plum, RRP: $44.99, photography by Alan Benson.

Simple Dinners Every Day by Nicole Maguire, published by Plum. Image: Supplied.

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Feature image: Supplied.