• Preheat the oven to 220°C/200°C fan/gas mark 7.
• Boil a large pot of salted water for the potatoes.
• Cut the potatoes into 2cm chunks (no need to peel).
• When boiling, add the potatoes to the water, lower heat to medium and cook until fork tender (take care not to overcook), 10-15 mins.
• Drain in a colander and return to the pot, off the heat (keep uncovered to allow to cool).

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, finely chop the parsley (stalks and all) then pop half into a medium bowl.
• Add the breadcrumbs to the bowl and season with salt and pepper.
• Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces. 
• Halve, peel and thinly slice the shallot. Halve any larger slices.

• Lay the salmon onto a lined baking tray, skin-side down Season lightly with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.
• Spread half the mayo over the top of the fish.
• Spoon on the parsley breadcrumb mixture. Use the back of your spoon to firmly press it down. 
• Drizzle with a little oil.

NOTE: Swapping to hake? Follow steps as written, replacing salmon with hake where necessary.

• Toss the broccoli with salt, pepper and a drizzle of oil.
• Spread out in a single layer around the salmon.
• Pop into the oven and roast until the broccoli is charred and the salmon is cooked through, 10-15 mins. IMPORTANT: Salmon is cooked when opaque in the middle.

TIP: Use two trays if necessary.

• Meanwhile, in a large bowl for the potato salad, mix together the yoghurt, paprika, remaining parsley, remaining mayo and 1 tbsp oil (per 2P).
• Season with a pinch of salt and pepper.
• Add the sliced shallot and drained potatoes to the dressing and toss to coat. 
• Season to taste with salt and pepper.

• Share spoonfuls of creamy potato salad between plates. 
• Serve the charred broccoli alongside. 
• Top with the parsley crusted salmon.