Although it sounds like an unusual combo, the tartness of the apple in this recipe marries perfectly with the richness of the salmon, the aniseed bite of the fennel and the fluffy centre of the roasted potatoes.
Preheat oven to 200 degrees C. Line a baking tray with baking paper.
Line a plate with paper towel. Place potatoes on paper towel. Sprinkle with a little water. Cover with more paper towel. Cook in microwave on HIGH (100%) for 4-5 minutes or until potatoes are tender. Place potatoes on prepared tray. Crush lightly using a potato masher. Drizzle with half the oil and season with salt and pepper. Roast for 25 minutes or until golden and crisp.
Meanwhile, place salmon fillets in a medium frying pan. Cover with water. Bring to a simmer over medium heat. Simmer for 4-5 minutes or until salmon is just cooked through. Using a slotted spoon, transfer salmon to a plate. Cool for 5 minutes then flake the salmon.
Combine the fennel, apple, fennel fronds and onion in a large bowl. Whisk the lemon juice, mustard and remaining oil in a small bowl until combined. Add dressing to the salad and toss. Add the salmon and hot roasted potatoes to the salad and toss gently. Serve.