1. Ingredients
    • 2 salmon fillets
    • 2 cups broccoli florets
    • 2 medium potatoes, chopped
    • 2 tbsp olive oil
    • Salt, black pepper, paprika
    For the creamy garlic sauce
    • 2 tbsp butter
    • 3 garlic cloves, minced
    • ½ cup cooking cream
    • ¼ cup grated Parmesan
    • 1 tsp lemon juice
    • 1 tbsp chopped parsley
    Method
    1. Roast vegetables: Toss potatoes and broccoli with olive oil, salt, pepper, and paprika. Roast at 200°C (400°F) for 20–25 minutes. Add broccoli a little later if you prefer it crisp-tender.
    2. Cook salmon: Season salmon with salt, pepper, and paprika. Sear in a pan with a little oil for 4–5 minutes per side, depending on thickness, until cooked through.
    3. Make sauce: Melt butter in the same pan. Add garlic and cook for 30 seconds. Stir in cream and simmer gently for 2–3 minutes.
    4. Finish sauce: Add Parmesan, lemon juice, parsley, and a pinch of black pepper. Stir until smooth.
    5. Serve: Place salmon alongside the roasted vegetables and pour the creamy garlic sauce over the fish.
    Tip: Don’t boil the sauce after adding Parmesan, or it may become grainy. Cook salmon to an internal temperature of 63°C (145°F) for food safety.