Preheat your oven to 200°C and remove the butter from the fridge to allow it to come up to room temperature. Chop the potatoes into 2cm chunks (no need to peel) and pop onto a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat then 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, halve the baby plum tomatoes. Finely chop the chives (use scissors if easier). Halve any thick broccoli stems lengthways.

Pop the Tenderstem® broccoli and tomatoes onto another baking tray and drizzle with oil. Season with salt and pepper, toss to coat and spread out. When the potatoes have 10 mins left, put the veg on the middle shelf of your oven to roast until the broccoli is tender and the tomatoes are soft and sticky, 10-12 mins.

Meanwhile, put the butter in a small bowl and mash with a fork until soft. Stir in the chives and season with a pinch of salt and pepper. Set aside (keep at room temperature).

While the veg roasts, heat a drizzle of oil in a frying pan on high heat. Season the salmon with salt and pepper. When the pan is hot, carefully lay in the fish, skin-side down. Lower the heat slightly and fry until the skin is crisp, 4-5 mins. TIP: Don't try and turn the fish too soon or the skin won't crisp. Turn and cook for a further 4-5 mins. IMPORTANT: Wash your hands after handling raw fish. The salmon is cooked when opaque in the middle.

When the salmon is cooked, remove the pan from the heat and turn the salmon fillets so they are skin-side down. Divide the chive butter between the top of each fillet - it will melt from the heat of the fish. Plate up the salmon fillets with the roast potatoes, broccoli and tomatoes alongside. Spoon over any remaining chive butter sauce from the pan. Enjoy!