Cajun Crumbed Salmon and Paprika Potatoes

In a small bowl, mix together the breadcrumbs, Cajun spice mix (add less if you'd prefer things milder), hard Italian style cheese and olive oil for the crumb (see pantry for amount). 

Season with salt and pepper, then set aside.

Lay the salmon, skin-side down, onto a lined baking tray. Pat dry with kitchen paper. Drizzle with oil and season with salt and pepper. 

Divide the Cajun crumb mix between your fillets and press down firmly.

Bake on the top shelf of the oven until the crumb is golden and the fish is cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

While everything bakes, in another small bowl, mix together the mayonnaise (see pantry for amount), remaining smoked paprika and the water for the mayo (see pantry for amount). 

Season with salt and pepper, then set your smoky mayo aside.

Bring a large saucepan of water with 1/2 tsp salt to the boil. Cut the broccoli into florets (like small trees), halving any large ones.

When the water is boiling, add the broccoli and cook until just tender, 3-5 mins.

Add the peas to the broccoli for the last 2-3 mins of cooking time.

Once cooked, drain in a colander, then return to the pan. Drizzle with a little oil and season with salt and pepper.