Salmon en Papillote and Tomato Butter Sauce

Once the potatoes are cooked, drain in a colander, then pop onto a large baking tray. Spread out in a single layer.
Use the back of a large spoon or potato masher to slightly crush each potato. Drizzle with oil and season with salt and pepper.
When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Drizzle a piece of foil with oil and add a salmon fillet. Season with salt and pepper, then squeeze on some lemon juice.
Fold the foil, sealing on all sides to create a parcel. Repeat with the other fillet(s). IMPORTANT: Wash your hands and equipment after handling raw fish.
Pop the parcels onto one side of another baking tray with the broccoli on the other side. Drizzle the broccoli with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the potatoes have 15 mins left, pop the salmon and broccoli tray on the middle shelf of your oven. Roast until the broccoli is crispy and the salmon is cooked, 10-13 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Meanwhile, heat a drizzle of oil in a medium frying pan on medium heat. Once hot, add the shallot and baby plum tomatoes and cook until softened, 5-6 mins.
Stir in the veg stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until the liquid has reduced by half, 3-4 mins.
Once reduced, turn the heat to low and stir in the butter until melted. Stir through half the parsley.

In a small bowl, add the chilli, lemon zest and remaining parsley. Season with salt and mix together well. When the smashed potatoes, salmon and broccoli are cooked, remove them from the oven.