Roasted Salmon and Buttery Garlic Sauce

Meanwhile, halve, peel and chop the shallot into small pieces.

Roughly chop the parsley (stalks and all). 

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a medium frying pan on medium heat. Once hot, add the shallot and cook until softened, 4-5 mins.

Add the garlic and parsley. Fry for 30 secs, then pour in the cider vinegar and allow it to evaporate. 

Stir the water for the sauce (see pantry for amount) and veg stock paste, bring to the boil, then lower the heat and simmer for 1-2 mins. 

Vigourously whisk in the butter until melted and combined, then simmer until thickened, 2-3 mins. Remove from the heat and set aside. 

Once the potatoes have been cooking for about 15 mins, remove them from your oven. 

Turn the potatoes and lay the salmon on the tray next to the potatoes, skin-side down. Season with salt and pepper. TIP: Use another baking tray if necessary.

Roast the salmon and potatoes until the salmon is cooked through and potatoes are golden, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Meanwhile, halve any thick broccoli stems lengthways.

Heat a drizzle of oil in another medium frying pan on medium-high heat.

Once hot, add the Tenderstem® and stir-fry for 2-3 mins. 

Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more. Season with salt and pepper, then remove from the heat and cover to keep warm.