DAILY DINNERS

Heat the oven to 200C/fan 180CI gas 6. Boil the potatoes in a large pan of salted, boiling water for 8-10 minutes or until tender. Drain, halve lengthways, then put into a bowl along with the onions and peppers. Drizzle with the oil, season, then toss to coat. Scatter over a large non-stick baking tray and roast in the oven for 30 minutes or until the onions and peppers have started to soften, and the potatoes are turning golden.

Meanwhile, make the pesto. Put the basil into a food processor or blender along with the pine nuts, lemon juice and oil. Blend until you have a loose consistency, then add the parmesan and stir through. Season and set aside.

Mix the soft cheese with the olives and 2 tbsp of the pesto in a small bowl, then spoon on top of the salmon fillets and sprinkle over the breadcrumbs.

Remove the tray from the oven. Add the salmon and cherry tomatoes, then return to the oven to cook for a further 12-14 minutes or until the salmon is cooked through.

Slow Cooker Note:  halve the potatoes lengthways and put in your slow cooker with the oil, onions, peppers, tomatoes and some seasoning. Mix well, put on the lid and cook on high for 3 hours, stirring occasionally. Next, follow steps 2-3. Put a sheet of baking paper on top of the vegetables, then put the salmon fillets on top of the paper - this will help you lift the fillets out when it comes to serving. Put the lid back on, reduce the heat to the low setting, and cook for 2 hours or until the salmon is cooked through.