Preheat the oven and season the broccolini

• Preheat the oven to 230 °C (450 °F).
• Toss the broccolini with olive oil, chimichurri seasoning and Greek seasoning.

Season the salmon

• Cut the salmon slab into fillets.
• Coat the fillets with oil, then season with Old Bay, smoked paprika, garlic powder, onion powder and black pepper.
• Set the salmon aside.

Boil the potatoes

• Prep and cube the Yukon gold potatoes.
• Boil them in salted water until tender.

Roast the broccolini

• Spread the seasoned broccolini on a tray.
• Roast at 230 °C (450 °F) until tender and slightly charred.

Make the truffle Gouda mash

• Drain the boiled potatoes.
• Add truffle butter, heavy cream, black pepper, salt, garlic paste, basil and chives.
• Mash everything together, then stir in the Gouda until melted and creamy.

Cook the salmon

• Cook the seasoned salmon fillets until just cooked through.
• Brush or drizzle with sweet chili sauce.

Plate and serve

• Serve the sweet chili salmon with the truffle Gouda mash and roasted broccolini.