Boil the potatoes in a pan of salted simmering water for 10-15 mins until tender when pierced with the tip of a knife. Add the long-stem broccoli for the last 2 mins. Drain well and leave to steam-dry in the colander.

Heat the oven to 180C/160C fan/gas 4. Whisk the honey, mustard and 1 tbsp oil in a small bowl with some seasoning.

Transfer the steam-dried potatoes and long-stem broccoli to a large baking tray, drizzle with the remaining oil and toss together to coat everything in the oil. Put the salmon fillets skin-side down in between the potatoes and Tenderstem® broccoli on the tray. Brush the honey mustard glaze over the salmon.

Roast for 15-20 mins until the salmon is cooked and flaky, the potatoes are turning lightly golden at the edges, and long-stem broccoli is tender.