Boil the potato chunks in salted water until soft. Drain well and return to the pan.

Add the Greek yogurt, basil pesto, and a pinch of salt and pepper to the potatoes. Mash until smooth and creamy. Cover and keep warm.

Mix paprika, garlic powder, oregano, parsley, salt, and pepper in a small bowl. Rub the spice blend evenly over both salmon fillets.

Spray a large non stick frying pan with low calorie olive oil and heat over medium high heat. Place the salmon skin side down and cook for 4–5 minutes, then flip and cook for another 3–4 minutes, until golden and cooked through. Remove from the pan and set aside.

In the same pan, spray again with low calorie olive oil and add the minced garlic. Sauté for 30 seconds, then add the cherry tomatoes and baby leaf spinach.

Cook until the spinach has wilted and the tomatoes pop at the touch of a wooden spoon.

Pour in the Elmlea Single Light cream and simmer gently for 2–3 minutes, stirring until slightly thickened. Season to taste.

Return the salmon to the pan, spooning the creamy tomato sauce over the top. Simmer on low for 2 minutes to absorb the flavours.

Lightly steam or boil the Tenderstem broccoli for 3–4 minutes, until tender and bright green.

Plate the pesto mash, top with the Tuscan salmon and creamy sauce, and serve with Tenderstem broccoli. Enjoy!