Salmon With Pesto Drizzle, Goats' Cheese & Roasted Veg

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your potato[es] into bite-sized pieces

Cut your broccoli into small florets

Add the chopped potatoes and broccoli florets to a baking tray (or two!) with a drizzle of olive oil and a generous pinch of salt and pepper

Put the tray in the oven for 20-25 min or until the potatoes are tender and the broccoli is charred, turning once half way – this is your roasted veg

Meanwhile, heat a large dry pan over a medium heat

Once hot, add your pumpkin seeds and cook for 2-3 min or until toasted and lightly golden

Once golden, set aside on a plate (save the pan!)

Tip: Watch them like a hawk to make sure they don't burn!

Trim, then slice your spring onion[s]

Peel and finely chop (or grate) your garlic

Combine your traditional Italian pesto in a small bowl with the chopped garlic, a drizzle of olive oil and a splash of cold water

Season with a generous pinch of salt and pepper and stir it all together – this is your pesto dressing

Once the vegetables have had about 15 min, return the reserved pan to a medium-high heat with a drizzle of olive oil

Once hot, add the salmon fillet[s] (skin-side down), season with a generous pinch of salt and pepper and cook for 8-9 min, turning once halfway, or until cooked through – this is your pan-fried salmon

Tip: Your fish is cooked once it turns opaque and flakes easily