• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto a lined baking tray. 
• Drizzle with oil, 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 halfway through. 

TIP: Use two baking trays if necessary.

• Meanwhile, roughly chop the chives (use scissors if you prefer). 
• Zest half the lemon (double for 4p). Chop the lemon into quarters. 
• Peel and grate the garlic (or use a garlic press).
• Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
• Pop the carrots onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.

• When the potatoes have been in the oven for 10-15 mins, pop the carrots onto the middle shelf.
• Roast until tender, 20-25 mins. Turn halfway through.

• Meanwhile, place a large pan over medium-high heat with 1 tbsp butter (double for 4p).
• Season the salmon with salt and pepper.
• Once the butter has melted, carefully place the salmon into the pan skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish.
• Cook for 6-7 mins on one side before turning over and cooking for 6-7 mins on the other side.

• Add the chives, paprika and garlic to the pan along with the juice of 2 lemon wedges (double for 4p).
• Spoon the chive butter sauce over the fish for 1-2 mins, then remove the pan from the heat. IMPORTANT: The fish is cooked when opaque in the middle.

• When everything is ready, plate up the salmon with the roasted carrots and potatoes alongside.
• Spoon the melted butter and chive sauce from the pan over the salmon.
• Sprinkle with the lemon zest to finish.
• Serve with any remaining lemon wedges for squeezing over.