Halve the larger radishes from top to bottom.

Scrub the carrots and peel if they need it. Halve across the middle and slice into slim batons.

Mix the radishes, carrots, and red onion in a medium bowl; toss with 1 tablespoon olive oil, ½ teaspoon salt, and black pepper.

Spread the vegetables in an even layer on a baking sheet large enough to hold the veg and the salmon. Place the radishes flat side down.

Roast until vegetables have started to sizzle and brown a little — about 10 minutes. This may take a little longer if the vegetables are giving off a lot of moisture.

While they are roasting, blitz the bread to fine crumbs with a food processor. Add the oil, a large pinch of salt, and enough harissa to give the breadcrumbs flavour and a bit of a kick. (Do taste your harissa as the level of heat can vary hugely between brands.) If the crumbs seem dry once processed add a little more oil.

Remove the vegetables from the oven. Turn them in the pan and turn them over so they brown evenly, then move them to the edges, to make space for the salmon. Cut a piece of baking parchment large enough to place the salmon on, with a little bit at each side that will work as a sling to move it once cooked. Place the salmon — skin side down — on the baking parchment on the tray. Smear with the date syrup then top with the breadcrumbs, pushing them down lightly so they stick.

Return to the oven for 20 mins, or until the top is golden and the fish just cooked through.

Serve straight from your oven dish if pretty enough, or transfer to a platter and scatter with dill or parsley just before serving. Serve hot or at room temperature. It will hold on a hot plate, but don’t cover with foil or the crust will go soggy. Leftovers make a gorgeous salad.