• 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 into quarters. 
• Peel and grate the garlic (or use a garlic press).
• Halve, peel and finely chop the shallot.
• Trim the tip of the broccoli. Chop head into small florets and stem into 2cm pieces.

• Pop the broccoli onto another 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 15-20 mins, pop the broccoli onto the middle shelf.
• Roast until the edges are crispy and slightly charred, 10-15 mins.

• Meanwhile, place a large pan over high heat with a drizzle of oil and 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 hands and equipment after handling raw fish.
• Cook for 4-5  before turning over and cooking for 3-4 mins on the other side. Remove from the pan and set aside.

• Add the shallot, chives, paprika and garlic to the pan along with the juice of 2 lemon wedges (double for 4p). Fry for 2-3 mins, until shallot has softened.
• Return the fish to the pan and spoon the chive butter sauce over the fish. IMPORTANT: Fish is cooked when opaque in the middle.

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