• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 3cm chunks.
• Pop onto a large (lined) baking tray.
• Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
• Roast on the top shelf of the oven for 20 mins.

TIP: Use two baking trays if necessary.

• Meanwhile, halve, peel, and thinly slice the shallot. Halve the tomatoes.
• Zest and quarter the lemon.
• Roughly chop the parsley (stalks and all).
• Halve the chilli lengthways, deseed then finely chop.
• In a small bowl, combine the chilli (use less if you don't like spice), lemon zest and half the parsley. Add a squeeze of lemon juice, season with salt and pepper, then set aside.

• Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
• Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw fish. 
• Place the broccoli next to the salmon. 
• Toss the broccoli with salt, pepper and a drizzle of oil. Set the tray aside.

• When the potatoes have been cooking for 20 mins, remove from the oven.
• Use the bottom of a bowl or pan to lightly crush each potato.
• Drizzle with more oil, and return to the top shelf of the oven until crispy and golden, 10-15 mins.
• Roast the salmon and broccoli in the oven until the broccoli is crispy and the salmon is cooked through, 10-15 mins. IMPORTANT: Fish is cooked when opaque in the middle.

• Meanwhile, place a pan over medium heat with a drizzle of oil. 
• Add the shallot and cherry tomatoes and cook until softened, 5-6 mins.
• Stir in 100ml water (double for 4p) along with the stock.
• Bring to the boil, then lower the heat and simmer until the liquid has reduced by half, 3-4 mins. 
• Once reduced, remove the pan from the heat. Stir through 2 tbsp butter (double for 4p), the remaining parsley and a squeeze of lemon juice.

• Divide the salmon, broccoli and smashed potatoes between plates.
• Sprinkle the lemony parsley garnish over the potatoes.
• Spoon the tomato butter sauce over the salmon.
• Serve remaining lemon wedges alongside for squeezing over.