Salmon with Pesto Potatoes & Brokkoli

Preheat the oven to 400°F (200°C). Wash the potatoes well, halve them lengthwise, and cut each half into 3 to 4 wedges. Wash the broccoli and cut it into bite-sized florets. Place both in a large bowl and toss with 2 teaspoons of olive oil, 1 teaspoon of paprika, and a generous amount of salt and pepper.

Spread the potatoes and broccoli in a single layer on a parchment-lined baking sheet. Bake for 25 to 30 minutes, or until the potatoes are tender, lightly browned, and crisp around the edges.

Meanwhile, pat the salmon dry with paper towels and cut it into 1½-inch (4 cm) cubes. Place the salmon in a bowl and toss with the remaining 1 teaspoon of olive oil, ½ teaspoon of paprika, and a little salt and pepper.

After 25 to 30 minutes, remove the baking sheet from the oven and arrange the salmon cubes on top of the vegetables, skin-side down. Return the baking sheet to the oven and bake for another 8 to 9 minutes, or until the salmon is just cooked through.

Transfer the potatoes and broccoli to a large bowl and toss with the pesto until evenly coated. Divide between two plates, top with the salmon, and serve immediately.