Meanwhile, to make the Garlic-Thyme Butter, melt the butter and mix together in a small bowl with garlic, thyme and lemon.

Once the baby potatoes are cooked enough to poke a fork through easily, drain baby potatoes and discard water from the Multi-Cooker.

Give your cooking pot a wipe down with a kitchen towel, then select ‘ROAST’ mode and select 200°C. Once the Multi-Cooker beeps to indicate it has reached temperature, place the roasting rack in the cooking pot, then add salmon fillet, skin side down, to roasting rack. Season the salmon fillet with salt and pepper, then pour garlic-thyme butter over the top and spread evenly. Place the lid on the Multi-Cooker then roast your Salmon fillet for 20 mins, then remove salmon when it’s done.

Clean your cooking pot once more using a kitchen towel, then select ’SAUTEE’ mode and add a large knob of butter. Once melted, add garlic and sauté garlic for 1 min before adding baby potatoes. Sautee baby potatoes for 5-10 mins, stirring regularly, until they are brown and crispy on the outside.