• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 2cm chunks.
• Pop the chunks onto a large (lined) baking tray.
• Drizzle with oil, paprika, season with salt and pepper then toss to coat. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through. 

TIP: Use two baking trays if necessary.

• Trim the courgette, then quarter lengthways. Chop widthways into small pieces.
• Halve the bell pepper and discard the core and seeds. Chop into roughly 1cm pieces. 
• Peel and grate the garlic (or use a garlic press). 
• Cut the lemon into thin slices. 

• Place a pan over medium-high heat with a drizzle of oil.
• Add the courgette, garlic and bell pepper into the pan. 
• Season with salt and pepper and fry, stirring occasionally, 6-8 mins.  

• Meanwhile, lay the salmon, skin-side down, onto a lined baking tray. Season with salt and pepper.
• Arrange the lemon slices on top of the fish.
• Roast the salmon on the middle shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.

• To the pan of veg, add the oregano, passata, stock and ½ tsp sugar (per 2P).
• Cover and cook for 4-5 mins.
• Add a splash of water to loosen the sauce if necessary. Season to taste with salt, pepper and sugar.

• Divide the roast potatoes and salmon between plates.
• Serve the pisto de verduras alongside.