Pre-heat oven to 220°C (200°C fan-forced).
On a baking sheet, spike the surface of the baby potatoes with a fork to allow for even cooking, and coat in 2 tablespoons of olive oil.
Season with salt and pepper. Bake in the oven for approximately 30 minutes or until golden brown and fluffy in the centre. Turn about halfway through cooking.
In a dry medium sized fry pan, toast flaked almonds on a medium-high, tossing every 5-10 seconds to ensure even browning.
After approximately 2 minutes when golden brown and crispy, transfer to a serving bowl.
In the same pan, warm 2 tablespoons of the olive oil over a medium-high heat.
Sautée the shallots for 2 minutes until softened, add the tomato and season with salt and pepper.
Continue cooking, stirring frequently until the shallots are translucent.
Add the peas, thyme and lemon zest and cook until the peas are tender.
Transfer the mix to a large bowl.
In the same pan, add the rest of the olive oil and heat on a medium-high heat.
When oil is warm, add the salmon skin-side down and fry for approximately 5 minutes or until the skin is crispy and golden.
Gently flip over salmon fillets and cook on the other side for a further 2-3 minutes until the sides of the fillets are no longer red but retain a pinkish hue. The fish is cooked when it is soft with a light bounce when gently touched, to ensure it is moist and tender in the centre.
Remove of the heat to rest for 1-2 minutes.
Mix the mint leaves, lemon juice and half of the toasted almonds into the pea salad.
Taste as some more salt, pepper and olive oil may be required.
Garnish with remaining toasted almonds.