Preheat the oven to 200°C (390°F) using conventional oven settings (top and bottom heat). Wash the potatoes thoroughly, halve them lengthwise, and cut each half into thirds or quarters to create thin, small wedges. Wash the broccoli and cut it into bite-sized florets. Place both in a bowl, season with rapeseed oil, paprika, and plenty of salt and pepper, and mix well.

Distribute the potatoes and broccoli evenly on a baking sheet lined with baking paper and bake at 200°C for about 35 minutes, or until the potatoes are soft inside and the skin blisters slightly.

Meanwhile, rinse the salmon under cold water and gently pat dry with paper towels. Cut the fillets into approximately 3-centimeter cubes and place them in a bowl. Marinate the salmon cubes with oil, paprika powder, and a little salt and pepper.

After 25 to 30 minutes, remove the baking tray from the oven and place salmon cubes (skin-side down) on the tray and return it to the oven for another 8 to 9 minutes, until the salmon is medium-well cooked.

Remove the baking sheet from the oven as soon as the potatoes are soft inside and slightly crispy on the outside. Transfer the vegetables to a bowl and mix with pesto, then divide between two plates and serve with the salmon cubes.