Preheat the oven to 200ºC, fan 180ºC, gas mark 6. Place the potatoes in a roasting tin and dot with 20g of the Benecol® olive spread. Roast for 30 minutes, shaking the pan occasionally.
Mix together the breadcrumbs, oats, anchovies, capers, lemon zest, chives and pine nuts. Add the remaining 30g of the spread and mix to a rough paste.
Place the salmon pieces on a non-stick baking tray and top with the breadcrumb mixture. Bake in the oven for 15-20 minutes, or until the fish is cooked through..
Serve the salmon with the potatoes, some asparagus (or green veg of your choice) and lemon wedges.
Cook's tip: The topping is freeze-able so you could make double quantity and freeze half for use another time. It also works well on top of haddock or mackerel fillets.