Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, trim the green beans. 

Finely chop the chives (use scissors if easier).

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

Lay the salmon fillets, skin-side down, onto a lined large baking tray.

Drizzle with oil, sprinkle over the lemon & herb seasoning, season with salt and pepper, then rub to coat.

When the potatoes have 10 mins left, roast the salmon on the top shelf until 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 salmon is in the oven, heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in 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 tender, 4-5 mins. Season with salt and pepper.

Transfer to a medium bowl and cover to keep warm.

Return the (now empty) frying pan to medium heat (no need to clean).

Add the creme fraiche, veg stock paste and water for the sauce (see pantry for amount). Bring to the boil and simmer until thickened, 2-3 mins. 

Once thickened, remove the sauce from the heat and stir through half the chives.

When everything's ready, share the baked salmon between your plates and spoon over the chive sauce.

Serve the roasted potatoes and green beans alongside.

Garnish with the remaining chives to finish.

Enjoy!