Preheat the oven to 220°C/ 200°C (fan)/ gas 7.

Deseed your pepper[s] and roughly chop into bite-sized pieces.

Crush half your garlic and remove the skin.

Cut a piece of tin foil and add the chopped pepper with the crushed garlic, olive oil, salt, and pepper. Scrunch the edges to form a sealed parcel and add to one side of a baking tray.

Chop your potatoes into bite-sized pieces and add to the other side of the baking tray with vegetable oil, salt, and pepper. Mix and put the tray in the oven for 15 min.

Peel and finely chop the remaining garlic and chop your parsley.

Combine panko breadcrumbs with half the parsley, half the smoked paprika, olive oil, salt, and pepper.

Combine chopped garlic and mayo in a bowl with salt and cold water to make aioli.

Pat salmon fillets dry, season with salt, spread aioli on top, and sprinkle with breadcrumb mixture. Place in the oven for 14-15 min.

After 15 min, remove the pepper parcel from the oven and return the tray to cook the potatoes for another 5-10 min.

Add softened pepper, garlic, remaining smoked paprika, flaked almonds, and lemon juice to a food processor and blitz to make romesco sauce.

Wash and pat dry the spinach. Once potatoes are golden, add them to a pot with romesco sauce, spinach, and remaining parsley. Cook for 2-3 min.

Slice the remaining lemon into wedges.

Serve the herb-crusted salmon with romesco potatoes and a dollop of aioli, garnished with a lemon wedge.