Preheat your oven to 220 °C/200 °C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt.
Peel and slice the potatoes into 1cm thick slices.
When boiling, add the potato slices to the water and simmer until just tender, 8-12 mins.
Once cooked, reserve some of the potato water (see pantry for amount), then carefully drain in a colander.

Meanwhile, peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if easier).
Pop the breadcrumbs into a bowl with the olive oil for the crumb (see pantry for amount) and half the chives. Season with salt and pepper, then mix together.
Lay the salmon fillets, skin-side down, onto a lined baking tray and spread 1 tsp of creme fraiche over each. Top with the herby breadcrumbs, pressing them down to ensure they stick. Set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.

When the potatoes are cooked and drained, pop your (now empty) pan back on medium heat with a drizzle of oil.
Once hot, add the garlic and cook until fragrant, 30 secs.
Add the remaining creme fraiche, veg stock paste, reserved potato water and half the hard Italian style cheese. Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper.

Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce.
Bang the dish carefully a couple of times on a hard surface to get any air bubbles out. Sprinkle the remaining cheese on top.
Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish on a baking tray to catch any drips.

When the dauphinoise has baked for 5 mins, pop the salmon on the middle shelf to bake until the crumbs are golden and the salmon is cooked through, 10-15 mins. IMPORTANT: The salmon is cooked when opaque in the middle.
Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Halve any thick broccoli stems lengthways.
Stir-fry the broccoli for 2-3 mins, then add a splash of water. Pop a lid on the pan, or cover in foil, and cook until almost tender, a further 2-3 mins.

Once the broccoli is almost tender, add the sugar snap peas to the pan. Season with salt and pepper, then cover again and allow to cook until everything is tender, 2-3 mins. Remove from the heat.
Share the dauphinoise, broccoli and green beans between your plates and top with the herb crusted salmon fillet.
Finish with a sprinkle of the remaining chives.
Enjoy!