Roasted Salmon and Creamy Pesto Sauce

While the potatoes roast, halve any thick broccoli stems lengthways.

Halve, peel and chop the shallot into small pieces.

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

About 15 mins before the potatoes are cooked, lay the salmon, skin-side down, onto a lined baking tray. Season with salt and pepper.

Sprinkle the cheese over the potatoes, then move to the middle shelf of the oven.

Roast the salmon on the top shelf for the remaining cooking time until the salmon is cooked through and the cheese is melted, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the broccoli, cabbage and shallot. Season with salt and pepper, then stir-fry for 2-3 mins. 

Stir in the garlic, turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil.

Allow to cook until the veg is tender, 3-4 mins more, then stir through the mustard (add less if you'd prefer) and honey until well combined. Stir through a a knob of butter (if you have any). 

Transfer the mustard veg to a bowl, then cover with foil to keep warm. Wipe the frying pan clean.

When the salmon and potatoes are almost ready, return the (now empty) frying pan to medium heat.

Pour in the water for the sauce (see pantry for amount), creme fraiche and pesto. Stir well and bring to the boil, then reduce the heat to low and simmer until slightly thickened, 2 mins.

Taste the sauce and season with salt and pepper if needed, then remove from the heat.