Preheat an oven to 400 degrees F. Par cook your potatoes in salted water until just about fork tender.

Place the duck fat on a sheet tray and melt in the oven. Add the potatoes to the hot pan, season with salt, add the rosemary, then gently toss to coat well. Place on the grill and cook, turning halfway through, until golden and crisp, about 45 minutes.

In a food processor, combine the bell pepper, garlic, almonds, tomato puree, parsley, and chili. Process until smooth, then with the machine running add the sherry vinegar and drizzle in the olive oil until well combined. Stir in the lemon juice then season with additional salt and pepper to taste. Transfer to a bowl, then let stand 1 hour before serving.

Rub the Bluehouse Salmon with olive oil, lemon zest, smoked paprika, and season well with salt. Heat a skillet over medium heat, then add the salmon and cook until golden and crisp on one side. Flip, drizzle with honey, then transfer to the oven and continue cooking until cooked through to your desired doneness.

Serve your salmon, potatoes, and romesco with your favourite greens and extra lemon juice.