• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 2cm chunks (no need to peel) and pop onto a large (lined) baking tray.
• Drizzle with oil and season with salt and pepper.
• Toss to coat then spread out and roast on the top shelf of the oven until golden, 25-35 mins, turning halfway through.

• Pop the broccoli and tomatoes on a separate lined baking tray.
• Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
• When the potatoes have 10 mins of cooking time left, place the veg in the oven to roast until the broccoli is tender and the tomatoes are soft and sticky, 10-12 mins.

• Meanwhile, add 2 tbsp butter (double for 4p) to a small bowl and mash with a fork until softened.
• Stir in the chopped chives. Season with a pinch of salt and pepper.
• Set aside, making sure to keep at room temperature.

• Place a pan over high heat with a drizzle of oil.
• Pat the salmon dry with kitchen paper. Season with salt and pepper.
• Once pan is hot, lay in the salmon, skin-side down.
• Cook for 4-5 mins, turn over and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle. 

TIP: To get crispy skin on the fish, don't move it when it's cooking skin-side down.

• When the salmon is cooked, remove the pan from the heat and turn the fillets so they're skin-side down.
• Spoon chive butter over the top of each fillet—allowing it to melt from the heat of the fish.
• Divide the roast potatoes and veg between plates with the pan-fried salmon alongside.
• Drizzle over the buttery juices from the pan.