Panko-Crusted Salmon with Smashed Roseval Potatoes

• Transfer the potatoes to a parchment-lined baking sheet. Gently crush the potatoes using a glass or potato masher.
• Drizzle with the rosemary oil and season with salt and pepper. Roast in the oven for around 20 minutes until golden-brown and crispy.
• Meanwhile, finely chop the parsley and chives, being sure to keep them separate.
• Cut the lemon into six wedges.

• Pat the salmon dry with kitchen paper and transfer to a parchment-lined baking sheet. Season to taste with salt and pepper.
• In a bowl, combine the panko with the Middle Eastern spices and the extra virgin olive oil.
• Spread the panko mixture over the salmon.
• Bake the salmon in the oven (see below for the exact cooking time).

400g: 15 - 19 minutes
600g: 20 - 24 minutes
800g: 25 - 28 minutes 

• Discard the tips of the green beans and transfer to a pot or saucepan.
• Cover with a shallow layer of water, then add a pinch of salt.
• Bring to the boil and allow to cook gently for 4 - 6 minutes. Drain and rinse under cold water, then return to the pan. 
• Meanwhile, roll the pomegranate over the countertop so as to release the seeds, then cut it open and scoop them out.

• Prepare the stock.
• Melt half of the butter in a saucepan over medium-high heat.
• Add the flour and fry for 1 minute until fragrant, then add the cream and the stock. Mix well to combine, then simmer gently for 3 - 5 minutes.
• Shortly before serving, add the chives and the juice of 1 - 2 lemon wedges per person. Season to taste with salt and pepper.