Directions

To make the salmon and sauce

1. Preheat the oven to 400 degrees F.

2. Season both sides of the salmon fillets with 1/2 teaspoon each salt and pepper.

3. Drizzle a 9 x 13-inch baking dish with the oil and arrange the fish side by side in the pan.

4. Coat a frying pan with 1/4 cup oil and place over medium heat. When the oil is hot, add the shallot and thyme.

5. Cook and stir for 3 minutes, or until the shallot is translucent and fragrant. Season with salt and pepper.

6. Pour in the wine and cook for 1 minute, or until the liquid is almost totally evaporated.

7. Stir in the tomatoes and capers. Simmer, uncovered, stirring, often for 5 minutes, or until the sauce thickens slightly.

8. Pour the sauce over the salmon. Bake for 15 to 18 minutes, or until the fish is slightly firm but still pink inside, depending on how rare you like the center.

To make the potatoes

1. Preheat the oven to 400 degrees F.

2. Put the potatoes in a baking dish and coat with the olive oil. Squeeze in the lemon juice and sprinkle in the zest. Scatter the garlic and parsley over the top. Season with 1/2 teaspoon each salt and pepper. Toss the potatoes to coat and spread them out in an even layer.

3. Roast for 2 hours, turning once or twice, until crispy and golden or fork-tender on the inside. Arrange the potatoes on a large plate, shower with chopped parsley, and sprinkle with coarse salt while they are hot.

4. To serve, spoon any liquid remaining from the salmon baking dish over the fish and serve with lemon wedges and lemon potatoes.