Ultimate Roasted Salmon and Chive Butter Sauce

Meanwhile, finely chop the chives (use scissors if easier). Trim the green beans.
Peel and grate the garlic (or use a garlic press). Cut one half of the lemon into slices.
Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper, then lay lemon slices on top. IMPORTANT: Wash your hands and equipment after handling raw fish.

When the potatoes have cooked for 20 mins, remove them from the oven.
Use the bottom of a bowl or pan to lightly crush each potato.
Drizzle the smashed potatoes with more oil, and return to the top shelf of your oven until crispy and golden, 10-15 mins.
Roast the salmon on the middle shelf until cooked through, 10-15 mins. IMPORTANT: The salmon is cooked when opaque in the middle.

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in half the garlic, then 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. Cook until the beans are tender, 4-5 mins, then transfer to a bowl and cover to keep warm.

Pop the pan back on medium heat with a drizzle of oil. Add the remaining garlic and stir-fry for 30 secs.
Stir the water for the sauce (see pantry for amount) and veg stock paste. Bring to the boil and boil for 1 min.
Turn the heat down to low and whisk in the cold butter until melted and the sauce has thickened. Taste and season with salt and pepper if needed.