Salmon in a Tomato Butter Sauce

Meanwhile, halve, peel, and thinly slice the shallot.

Zest and halve the lemon. Roughly chop the parsley (stalks and all).

Halve the tomatoes. Halve the chilli lengthways, deseed then finely chop.

In a small bowl, combine the chilli (add less if you dont like the heat), 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. Toss the broccoli with a drizzle of oil, salt and pepper and place next to the salmon. 

IMPORTANT: Wash hands and equipment after handling raw fish. 

When the potatoes have cooked for 20 mins, remove from the oven. Use the bottom of a bowl or pan to lightly crush each potato. Drizzle the potatoes 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 cooked through, 10-15 mins.

IMPORTANT: Fish is cooked when opaque in the middle.

Meanwhile, heat a drizzle of oil in a pan on medium heat. Add the shallot and cherry tomatoes and cook until softened, 5-6 mins.

Stir in 100ml water(double for 4p) and vegetable stock. Bring to the boil, then lower the heat and simmer until the liquid has reduced by half, 3-4 mins. Once reduced, remove from the heat and stir through 2 tbsp butter (double for 4p), remaining parsley and a squeeze of lemon juice.