• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Chop the potatoes into 2cm chunks (no need to peel) and pop on 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 your oven until golden, 25-30 mins, turning halfway.

• Meanwhile, chop the cherry tomatoes in half.
• Finely chop half the chives (double for 4p).
• Chop the broccoli into florets (like small trees). Halve any larger florets.

• Pop the broccoli and tomatoes on another lined baking tray and drizzle with oil.
• Season with salt and pepper, toss to coat and spread out.
• When the potatoes have 10 mins left, put the veg in the oven to roast until the broccoli is tender and the tomatoes are soft and sticky, 10-12 mins.

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

• Heat a drizzle of oil in a pan on high heat.
• Pat the salmon dry with kitchen paper. Season with salt and pepper.
• Once pan is hot, add the salmon, skin-side down. Cook for 4-5 mins, turn over and cook for 3-4 mins on the other side. IMPORTANT: Wash your hands and equipment after handling raw fish. The 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.
• Divide the chive butter between the top of each fillet—it will melt from the heat of the fish.
• Divide the roasted potatoes and veg between your plates and finish with the pan-fried salmon.
• Drizzle over the buttery juices from the pan.