• Preheat your 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 the heat to medium and cook until fork tender (take care not to overcook), 10-15 mins. Drain when done.

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.
• Cut the broccoli into florets (like small trees). Halve any large florets. 
• Halve, peel and thinly slice the onion. Halve any larger slices.

• Lay the salmon onto a lined baking tray, skin-side down. 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 oil.

• Toss the broccoli in a drizzle of oil with a pinch of salt and pepper.
• 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: You may need to use two trays for this step.

• Meanwhile, in a large bowl for the potato salad, mix together the yoghurt, paprika, remaining parsley, remaining mayo and 1 tbsp oil (double for 4p).
• Season with a pinch of salt and pepper.
• Add the sliced onion 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.