At least 10 minutes before you need to start cooking, juice the lemons. Mix the oil, lemon juice and spices together. Place the fish fillets in a small bowl and cover with the marinade.

An hour before you plan to eat, preheat the oven to gas mark 7. Wash the baking potatoes and halve them lengthways.

Cut each half into six thin wedges.

Place the wedges on a baking tray in one layer. Drizzle with oil and sprinkle evenly with paprika and oregano, then give them a good toss to cover both sides.

Put them in the top of the oven for 40-45 minutes.

When the potatoes have been cooking for 10-15 minutes, remove the salmon from the marinade, place on an ovenproof dish or baking tray and place in the oven below the wedges for 30 minutes.