Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and chop them into bite-sized pieces. Spread the potatoes out on a baking tray and toss with 1 tbsp olive oil and a good pinch of salt and pepper. Slide the tray of potatoes into the oven to roast for 10 mins.

Meanwhile, peel the red onion and slice it into wedges. Trim the courgette and cut it into thick batons. Slice the tomatoes into 8 wedges each. Add the chopped veg to a second baking tray. Drizzle over 1 tbsp olive oil and a pinch of salt and pepper. When the potatoes have cooked for 10 mins, slide the veg onto the shelf below and let both trays roast for 10 mins.

Meanwhile, peel the garlic and finely grate it into a bowl. Squeeze in the juice from half the lemon. Add 1 tsp harissa paste (it's very spicy, so add a little less if you prefer milder heat). Stir together to make a dressing. Set aside.

Rub the salmon fillets with ½ tbsp olive oil each and season with salt and pepper. When the potatoes have roasted for 20 mins, and the veg for 10 mins, take the potato tray out of the oven. Pop the salmon fillets on the tray, skin-side up, and bake for 10-15 mins – the potatoes will be golden and crisp, and the salmon will be opaque and flake easily when pressed with fork. The veg will be tender.

While the salmon and veg cook, strip the kale leaves off their stalks and finely shred them. Add the kale leaves to a bowl and squeeze over the juice from the remaining lemon half. Massage the leaves with your hands for 1-2 mins, till the kale has softened slightly.

When the veg have roasted for 20-25 mins in total, take them out of the oven and add the kale to the tray. Pour over the harissa dressing and toss to mix. Divide the veg between 2 warm plates and serve with the roast potatoes and salmon.