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

Peel and chop the potatoes into 2cm chunks. Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. TIP: Use two baking trays if necessary.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

When the oven is hot, roast the potatoes on the middle shelf until golden, 30-40 mins. Turn halfway through, adding the garlic parcel to the tray to cook for the remaining time.

Meanwhile, halve, peel and thinly slice the shallot.

Trim the green beans. Zest and halve the lemon.

In a small bowl, combine the panko breadcrumbs and grated hard Italian style cheese.

Lay the salmon fillets, skin-side down, onto a lined baking tray.

Spread the pesto over the top of each fillet, then top with the cheesy breadcrumbs, pressing it on lightly to cover the pesto.

When the potatoes have about 15 mins of cooking time left, drizzle the salmon with a little oil.

Bake on the top shelf of the oven until the crumb is golden and the fish is cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the shallot and cook, stirring occasionally, until softened, 3-4 mins.

Add the green beans, then season with salt and pepper. Stir-fry until starting to char, 2-3 mins.

Add a splash of water to the pan, then cover with a lid and steam-fry until tender, 4-5 more mins. Once cooked, transfer to a bowl and cover to keep warm.

Meanwhile, combine the mayonnaise and lemon zest in another small bowl.

Squeeze in a little lemon juice and season with salt and pepper.

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir it through the mayonnaise and set aside.

When everything's ready, plate up your pesto crusted salmon with the roast potatoes and beans alongside.

Serve with the lemon aioli for dipping and cut the remaining lemon into wedges for squeezing over.

Enjoy!