Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray. Drizzle with oil, sprinkle over the dried oregano, season with salt and pepper, then toss to coat. 

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

Cut the broccoli into florets (like small trees), halving any large ones.

Pop the florets onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

When the potatoes have roasted for 15-20 mins, pop the broccoli onto the middle shelf of the oven.

Roast until the edges are crispy and slightly charred, 12-15 mins.

When the potatoes have 10 mins remaining, melt the butter (see pantry for amount) in a large frying pan on medium-high heat with a drizzle of oil.

Pat the salmon dry with kitchen paper. Season with salt and pepper, then sprinkle over the lemon & herb seasoning.

Once hot, carefully place your salmon into the pan, skin-side down. Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish.

Stir the garlic into the fish pan.

Spoon the garlic butter over the fish for 1-2 mins, then remove from the heat. IMPORTANT: The fish is cooked when opaque in the middle.

When ready, plate up your salmon with the roasted broccoli and potatoes alongside.

Spoon the remaining garlic butter from the pan over the fish to finish.

Enjoy!