One dish oven-baked salmon

10 baby potatoes, washed and cut in half 1 tablespoon olive oil 2 salmon steaks 1 bunch tenderstem broccoli salt and pepper to taste FOR THE YOGHURT SAUCE 1 garlic clove ½ tsp sea salt 1 cup Greek yoghurt ¼ cup tahini (sesame seed paste – optional) 1 lemon, zest and juice FOR THE NUT TOPPING 100g raw walnuts ½ red chilli, finely chopped 2 tbsp fresh coriander leaves Preheat the oven to 190°C. Rub the potatoes with oil, place on a baking sheet, sprinkle with salt and pepper and roast for 30 minutes. Remove from oven, place the broccoli and salmon on the tray with the potatoes, drizzle with a little more olive oil, season and return to oven for 15 more minutes. For the sauce, crush the garlic and sea salt together until they form a paste. Mix the yoghurt and tahini (if using), then stir in the garlic paste. Add the lemon zest and juice and mix well. For the topping, toast the walnuts in a dry pan (no oil) on the stove over medium-high heat. Remove from heat and let cool slightly. Chop the toasted walnuts, red chilli and coriander leaves together. Serve the salmon steaks on top of the roasted baby potatoes and broccoli, drizzle some yoghurt sauce over and garnish with walnut topping.