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. 

Meanwhile, halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel and set aside. 

Peel and grate the garlic (or use a garlic press). Zest and cut the lemon into wedges. Finely chop the chives (use scissors if easier).

Lay the salmon fillets, skin-side down, onto one side of a lined large baking tray. Season with salt and pepper, sprinkle over the lemon & herb seasoning and lemon zest. Drizzle over a little oil. 

Pop the tomato foil parcel onto the other side of the salmon tray. 

Bring a medium saucepan of water to the boil for the samphire (don't add salt - the samphire is salty enough).

When the potatoes are halfway through cooking, turn them. 

At the same time, slide the salmon tray onto the top shelf of your oven and roast until the fish is 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 water is boiling in the pan, add the samphire. Lower the heat and simmer until tender, 3-4 mins.

Once cooked, drain in a sieve, then pop back in the pan. Drizzle over a little olive oil and season with pepper. Cover to keep warm.

Sprinkle the Parmigiano Reggiano over the potatoes, toss to coat and return to the oven for the remaining time. 

Drain the prawns. Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins.

Once cooked, add the garlic and butter. Fry for 30 secs then, remove from the heat and stir in half the chives. Squeeze in a little lemon juice. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Once the tomatoes are cooked, discard the juices from the foiled parcel, then add them to the samphire and stir together.

When everything's ready, transfer the salmon to your plates. Spoon the prawns over the fish, including all the garlic butter from the pan. 

Serve the Parmigiano Reggiano potatoes, samphire and roasted tomatoes alongside.

Drizzle the balsamic glaze over the samphire.

Sprinkle the remaining chives over the dish and serve with any remaining lemon wedges for squeezing over.