Lemon & Herb Salmon and Garlic Butter King Prawns

Meanwhile, halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel and set aside. 

Peel and grate the garlic (or use a garlic press). Zest and cut the lemon into wedges. Finely chop the chives (use scissors if easier).

Lay the salmon fillets, skin-side down, onto one side of a lined large baking tray. Season with salt and pepper, sprinkle over the lemon & herb seasoning and lemon zest. Drizzle over a little oil. 

Pop the tomato foil parcel onto the other side of the salmon tray. 

Bring a medium saucepan of water to the boil for the samphire (don't add salt - the samphire is salty enough).

When the potatoes are halfway through cooking, turn them. 

At the same time, slide the salmon tray onto the top shelf of your oven and roast until 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.

Once the water is boiling in the pan, add the samphire. Lower the heat and simmer until tender, 3-4 mins.

Once cooked, drain in a sieve, then pop back in the pan. Drizzle over a little olive oil and season with pepper. Cover to keep warm.

Sprinkle the Parmigiano Reggiano over the potatoes, toss to coat and return to the oven for the remaining time. 

Drain the prawns. Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins.

Once cooked, add the garlic and butter. Fry for 30 secs then, remove from the heat and stir in half the chives. Squeeze in a little lemon juice. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Once the tomatoes are cooked, discard the juices from the foiled parcel, then add them to the samphire and stir together.