Preheat your oven to 200°C. Peel and chop the potatoes into 2cm chunks. Pop onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Roast on the middle shelf of your oven until golden, 30-35 mins, turning halfway.

Meanwhile, halve, peel and thinly slice the shallot. Chop the Tenderstem® broccoli in half widthways. Trim and halve the green beans. Zest and halve the lemon.

Line a baking tray with baking paper and lay the salmon fillets on top, skin-side down. Spread the pesto evenly over the top of each fillet. In a small bowl, combine the panko breadcrumbs with the grated hard Italian style cheese. Sprinkle this mixture over the fish, pressing it on lightly to cover all the pesto. Drizzle the top with oil and set aside - we will bake the salmon later. IMPORTANT: Wash your hands after handling raw fish.

When the potatoes have about 10 mins left, pop the salmon on the top shelf of your oven and bake until the top is golden, 10-12 mins. IMPORTANT: The salmon is cooked when opaque in the centre. Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. When hot, add the shallot and cook until soft, stirring occasionally, 3-4 mins.

Add the Tenderstem® and green beans to the pan. Season with salt and pepper and stir-fry until starting to char, 2-3 mins. Add a splash of water to the pan, cover with a lid and steam-fry until tender, 3-4 more mins. Once cooked, transfer to a bowl and cover with foil to keep warm. Return the pan to medium heat with the water (see ingredients for amount). Squeeze in the lemon juice, bring to the boil and whisk in the butter until you have a glossy sauce. Remove from the heat and season to taste with salt, pepper and a pinch of lemon zest.

Divide the crispy potatoes between your plates and serve the Tenderstem® and beans alongside. Plate the pesto crusted salmon to the side and spoon the lemon butter sauce all around. Enjoy!