1.

Heat the oven to 200°C (180°C fan).

2.

Put the peppers and garlic on one side of a large roasting tray and the butter beans on the other. Toss everything with the oil, salt and half the black pepper. Roast until the peppers are soft (15 minutes).

3.

Lift the peppers and garlic into a jug or blender. Add the broccoli to the tray and lay the salmon on top, skin-side down. Squeeze half the lemon over the salmon, season with the remaining pepper, and return the tray to the oven.

4.

Roast until the salmon is opaque and flakes easily (12–15 minutes). A half side of salmon needs 18–20 minutes.

5.

Meanwhile, add the juice of the remaining lemon half and 2 tbsp water to the peppers and garlic. Blend until smooth. Let the steam escape before blending, as the peppers will be hot, and add 1 more tbsp water if the sauce is too thick.

6.

Serve the salmon with the beans and broccoli, with the red pepper sauce spooned over.