Peel 7 potatoes and cut them into large cubes.

Place the cubed potatoes in a pot with enough water to cover them.

Add 1/2 tsp salt.

Bring to a boil over high heat, then reduce heat to medium and cook for 10 min, or until the potatoes are tender.

Drain the potatoes and transfer them to a large bowl.

Cut 300g salmon fillet into four equal pieces.

1/4 tsp salt

1/8 tsp black pepper

1/4 tsp garlic powder

1 tbsp Dijon mustard

1 tbsp honey.

Place the seasoned salmon on a baking sheet lined with parchment paper.

Bake in a preheated oven at 180°C (350°F) for 20 min, or until the salmon is cooked through and flakes easily with a fork.

Slice 1/2 red onion into thin strips.

Halve 80g pitted olives.

2 tbsp capers

a few sprigs of dill.

Slice 120g sun-dried tomatoes into strips.

Sliced red onion.

Halved olives.

Chopped capers.

Chopped dill.

Sun-dried tomato strips.

Crumble 100g white cheese or feta cheese over the potato mixture.

Drizzle 1 tbsp olive oil and the juice of 1/2 lemon over the salad.

Season with additional salt and black pepper to taste.

Gently toss all ingredients together until well combined.

Serve the baked salmon fillet immediately with the prepared potato salad.