Add the potatoes to a saucepan of cold water. Bring to the boil and boil for 15 minutes before draining. While the potatoes boil, prepare the salmon.

Preheat the oven to 180'C. Grease a large, flat baking sheet with 1 tbsp of olive oil and set aside.

Add the gluten free bread, salt, pepper, fresh basil and lemon juice to a food processor. Blitz until they form crumbs and then empty onto a plate.

Place the salmon fillet, skin side up, onto the breadcrumbs. Ensure the pink side is entirely coated in crumbs (press them down onto the surface of the salmon to get a thick coating) before placing the fillets - skin side down - onto the oiled baking tray.

Once the potatoes are cooked and drained, carefully 'squash' them one-by-one under the bottom of the saucepan. You want them to just 'pop' open, don't flatten them completely!

Carefully transfer the potatoes to the oiled baking tray and sprinkle with salt, pepper and garlic granules.

Arrange the vine tomatoes around the salmon and potatoes. Drizzle the rest of the olive oil over the potatoes and tomatoes and then place the tray in the centre of the oven and bake at 180'C for 20-25 minutes. The potatoes and herb crumb should both go crisp and golden.

When the tray is nearly cooked, make the pesto drizzle by mixing the olive oil and pesto in a bowl. Remove the tray from the oven, drizzle with the pesto mix, and serve straight away.