Roast the potatoes. Add the baby potatoes, olive oil, rosemary, garlic, salt and pepper to a baking dish, mix until the potatoes are coated all over, then roast for 30-35 minutes, flipping the potatoes once or twice throughout the cook time.

Meanwhile, coat the salmon fillets in the olive oil, smoked paprika, garlic granules, Italian herbs, chilli flakes, salt and pepper.

Heat the remaining olive oil in a large, non-stick pan, sear the salmon fillets over a medium-high heat for 3-4 minutes, flip the salmon and cook for 2 minutes before removing from the pan. Melt the butter in the same pan, sauté the shallot and garlic for 2-3 minutes, stirring regularly, then stir in the cream and stock until combined. Add the lemon juice, parsley, stir once more, then place the salmon fillets back in the pan, skin side down, cover and simmer for 10 minutes, over a low heat.

Remove the salmon fillets from the pan, stir in the parmesan, taste for seasoning and then you are ready to serve! I served mine with alongside some wilted spinach.