Preheat your oven to 200°C (400°F, Gas Mark 6). Line two baking trays with parchment paper.

Cut 800 grams of potatoes into bite-sized pieces and toss them with 2 tablespoons of olive oil, salt, and pepper. Spread them out on one of the prepared trays.

Roast the potatoes in the preheated oven for 20 minutes, then turn them over to ensure even cooking. Return to the oven for an additional 20-25 minutes, or until they are golden and crispy.

While the potatoes are roasting, prepare the salmon. Place 4 salmon fillets (about 150 grams each) on the second prepared tray. Brush each fillet with a mixture of 1 tablespoon olive oil, 1 teaspoon honey, and 1 teaspoon Dijon mustard. Season with salt and pepper.

During the last 15 minutes of the potatoes roasting, add the tray with the salmon to the oven. Roast until the salmon is cooked through and flakes easily with a fork.

For the tenderstem broccoli, bring a pot of salted water to a boil. Add 400 grams of tenderstem broccoli and blanch for 2-3 minutes, or until just tender. Drain and toss with a little olive oil, salt, and pepper.

To serve, divide the roasted potatoes and tenderstem broccoli among plates. Place a salmon fillet alongside each portion. Optional: garnish with lemon wedges and fresh herbs.