Preheat the oven to 190°C (Gas mark 5/375°F).

Wash the potatoes under cold water and pat dry. Slice each potato into quarters and pop them all into a large bowl.

Drizzle with 1 Tbs olive oil and season with salt and pepper to taste. Shake the bowl around until all of the potato wedges are coated in the oil. Pour them out onto a lightly oiled baking tray and bake in the preheated oven for 15 minutes.

While the potatoes are cooking, peel the red onion and slice into wedges. After 15 minutes, remove the potato wedges from the oven, give them a shake and add the onions to the tray.

Return to the oven for another 15 minutes.

While the potato wedges and onions are cooking, prepare the glaze for the salmon fillets. Place the honey, olive oil, white wine vinegar and mustard in a bowl and season with a little salt and pepper.  Whisk them all together until well combined.

Place the Norwegian salmon fillets skin side down on a baking tray lined with baking paper. Brush them generously with the glaze.

When the second 15 minutes are up, check to see if the potato wedges are cooked through and golden brown. They may need another 5-10 minutes depending on your oven. Place the salmon fillets in the oven and bake for 5 minutes.

After 5 minutes, remove the salmon fillets from the oven and brush generously with the leftover glaze. Return to the oven for a further 5 minutes until cooked through.

You can test to see if they are cooked by gently pulling apart one of the fillets at the thickest point with the tip of a knife - the salmon should be an even pale pink all the way through.