Recipe Index

Ingredients

• 1lb 7oz small Maris Piper potatoes, scrubbed and cut into 1¼in chunks
• 2–3 tbsp olive oil
• 1 large garlic clove, sliced
• 6 spring onions, trimmed and cut into 1¼in lengths
• 7oz Tenderstem broccoli, cut into 2in lengths
• 8 asparagus spears, trimmed and cut into 2in lengths
• 12 cherry tomatoes
• 4 x 5½oz salmon fillets
• 2 tbsp finely chopped fresh flatleaf parsley
• 1 tbsp chopped fresh dill
• 2 tbsp capers, chopped
• 3 tbsp extra virgin olive oil
• ½ unwaxed lemon, zest and juice only
• salt and freshly ground black pepper

Method

1. Heat the oven to 400°F and tip the potato chunks into a large roasting tray with 2 to 3 tablespoons of olive oil, salt and freshly ground black pepper.
2. Roast the potatoes for 30 minutes until they start to turn golden and soften, turn them over, add the sliced garlic clove and spring onion lengths and roast for 10 minutes more.
3. Take the tray out, add the Tenderstem broccoli lengths, asparagus lengths and cherry tomatoes and turn them through the hot oil.
4. Make four gaps among the vegetables, nestle a salmon fillet into each gap, season the fish well, drizzle a little more olive oil over the tray and return it to the oven for 10 to 15 minutes, until the salmon is cooked through and the vegetables are tender.
5. Stir the finely chopped flatleaf parsley, chopped dill, chopped capers, extra virgin olive oil and the lemon zest and juice together in a small bowl and season this dressing with salt and freshly ground black pepper.
6. Spoon the herby caper dressing over the salmon and vegetables in the tray and carry the whole traybake to the table.

Prep: 30 min · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data