a) Preheat your oven to 220°C/200°C fan/gas mark 7. Put a large saucepan of water with ½ tsp salt on to boil for the potatoes. 

b) Chop the potatoes into 2cm chunks (peel first if you prefer).

c) When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

a) Meanwhile, roughly chop the parsley (stalks and all). 

b) Trim the green beans. Halve any thick broccoli stems lengthways.

c) Peel and grate the garlic (or use a garlic press).

d) Zest and halve the lemon (see ingredients for amount).

a) Sprinkle half the Brazilian style spice mix onto the salmon (add less if you'd prefer things milder).

b) Season with salt and pepper and drizzle with oil. Rub the flavourings into the fish. IMPORTANT: Wash your hands and equipment after handling raw fish. 

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

a) Bake the fish on the middle shelf of your oven until cooked through, 12-14 mins. IMPORTANT: The fish is cooked when opaque in the middle.

b) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. 

c) Once hot, add the green beans and Tenderstem®. Stir-fry, 2-3 mins, then add the garlic and cook for 1 min more.

d) Add a splash of water, then cover with a lid and allow to cook until the veg is tender, 2-3 mins.

a) Meanwhile, put the remaining Brazilian style spice mix into a small bowl.

b) Add the lemon zest, then squeeze in some lemon juice.

c) Season with salt, then mix in the parsley and the olive oil for the dressing (see pantry for amount).

a) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

b) Add a splash of milk and a knob of butter (if you have any) and mash until smooth. Season to taste with salt and pepper.

a) Share the mash between your bowls.

b) Top with the beans, broccoli and barramundi.

c) Spoon over the gremolata to finish.